Mother’s day is coming up so I thought I would play around with one of my favourite baked muesli recipes. It makes a great gift, just pop in a cute jar or plate it up on a tray for breakfast in bed.
You can mix this recipe up to suit whatever you have in the pantry but I really like this apple and coconut combo with a kick of ginger. It’s perfect on a cold Autumn morning. And unlike most commercial baked muesli, there is no added sugar apart from the natural sweetness from the fruit. Instead I use herbal tea to moisten the rolled oats.
In this scene: Quilted mason jar, Wooden spoon, Natural jute twine, White scalloped tag (painted with neon stripes), Milk bottle (in top image).
Baked apple and ginger muesli
2 cup rolled oats
1 cup seeds (I used a mix of pumpkin and sunflower but you can try chia, linseed, sesame or whatever you like)
1/2 cup chopped nuts (I used raw almonds but walnuts, pecans, macadamias and brazil nuts would also be yummy)
1 tablespoon ground ginger
pinch sea salt
1/4 cup cold herbal tea (I used an apple one)
1/4 cup desiccated/shredded coconut
1/2 cup chopped dried golden apple chunks
1/2 cup currants (try any dried fruit you like to make up 1 cup such as apricots, sultanas, pineapple, peaches, cranberries.)
Preheat oven to 150ºC (fan-forced). Line a large baking tray with baking paper. Combine the oats, seeds, nuts, ginger and salt on the tray. Pour over the tea and stir to coat. Bake for 10 minutes. Stir and bake for a further 10 minutes. Stir through the coconut and bake for a further 3-5 minutes or until light golden. Remove from the oven and stir through the apple and currants. Set aside to cool.
Makes 5 cups
oOo To make this muesli gluten free be sure to use gluten-free rolled oats.
oOo The muesli will last for a few months in an airtight container.
