Equipment
Ingredients
Dry Base
- 300 g rolled oats
- 100 g mixed nuts, roughly chopped
- 50 g mixed seeds
- 5 g ground cinnamon
- 2 g kosher salt
Wet Ingredients
- 80 ml maple syrup
- 60 ml coconut oil, melted
Add-ins
- 100 g mixed dried fruit, roughly chopped if large
Nutrition (per serving)
Method
Preheat oven to 160°C or 320°F. Line a large rimmed baking sheet with parchment paper.
Combine the rolled oats, mixed nuts, seeds, cinnamon, and salt in a large mixing bowl.
Pour the maple syrup and melted coconut oil over the dry ingredients. Mix thoroughly with a spatula until the oats and nuts are completely and evenly coated.
Spread the mixture in an even layer across the prepared baking sheet. Press down lightly with the spatula to encourage clusters to form during baking.
Bake in the preheated oven for 20 to 25 minutes. Gently stir the mixture halfway through the cooking time to ensure even browning. The muesli is done when it is golden brown and smells fragrant.
Remove from the oven. Let the muesli cool completely on the baking sheet for at least 30 minutes without stirring. It will crisp up entirely as it comes to room temperature.
Stir the dried fruit into the completely cooled muesli.
Chef's Notes
- Customization is key. Maintain the ratio of roughly 3 parts oats to 1.5 parts nuts and seeds, and 1 part dried fruit, but use any ingredient combination you prefer.
- Always add dried fruit after baking and cooling. Exposing dried fruit to prolonged oven heat makes it unpleasantly hard and bitter.
- Use old-fashioned rolled oats rather than quick oats or steel-cut oats to achieve the ideal chewy-crisp texture.
- For the best clusters, firmly press the raw mixture into the pan before baking, and avoid stirring it excessively while it cools.
Storage
Refrigerator: 3 months — Refrigeration is recommended in warm climates to prevent nuts and seeds from going rancid.
Freezer: 6 months — Freeze in an airtight container; thaw at room temperature for 15 minutes before serving.
