Muesli
I’m not a breakfast fan, but if I’m hungry in the morning, I prefer to start my day with a bowl of Müsli, natural yogurt and a bit of fresh fruit. It’s also great as a snack between meals (and sometimes it’s even enough for dinner 😉).
Ingredients:
(muesli)
- 500g oatmeal (the big flakes, not the instant ones)
- 250g nuts of any kind you like (pecans, almonds, hazelnuts...)
- 1/3-1/2 cup seeds of any kind you like (sunflower, pumpkin…)
- 7g grounded cinnamon (optional, but highly recommended)
- 90g raw tahini (I prefer from whole sesame seeds)
- 110g maple syrup (you can replace it with honey or date honey)
- 80g milk
- 1-2 cups cups dried fruits of any kind you like (raisins, chopped apricots, strawberries...)
Instructions:
- Step 1Preheat the oven to 130°C (turbo) and line a baking tray with parchment paper.
- Step 2In a large bowl mix the oats with the nuts and seeds.
- Step 3In a small bowl mix all the liquid with the cinnamon until it combines.
- Step 4Pour into the oats bowl and stir until everything comes together.
- Step 5Pour it evenly on the baking tray.
- Step 6Bake totally for 45 minutes (important - every 15 minutes open the oven carefully and mix everything well).
- Step 7Remove from the oven, let it sit for 15 minutes and then crumble the Müsli with your hands and add the dried fruit. Return it to the oven for another 10 minutes.
- Step 8Wait for the Müsli to cool completely and store in an airtight container.
Notes, clarifications and more:
- For a vegan version, you can substitute the milk with any plant-based milk you like (rice, soy, almonds, etc.).
- If you’re allergic to / don’t like nuts, you can skip them.
- If you want a less healthy but sweeter version, you can add chopped chocolate of any kind you like (add it at the end, after the Müsli has completely cooled).
- This Müsli can be stored weeks in an airtight container.
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