![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterBoth sytharin and slydevil had a snack this morning of this week's batch of muesli, so it seems they might also now find it useful to have a copy of the day's recipe since I won't be around here for much longer to make more. This is one of the things I make from scratch on a very regular basis, because it's far less expensive than buying it or granola, plus then I can really tone down the sugar content to my liking (why I call it muesli, anyway).
Preheat your oven to 375 degrees F.
Mix together in a 9x12 glass baking pan (or equivalent, that's what what works for me):
4 C rolled oats
1 C coconut - flakes, shreds, whatever you prefer. I used up a bag of sweetened shreds but usually use unsweetened stuff. This might be why the current batch is particularly delicious, though.
1 C pumpkin seeds
1/2 C sunflower seeds
Chop up 1 C of almonds to however fine you like your almond bits, and add in the chopped-up bits to your oat mixture.
Measure out some amount of sweetener - honey or maple syrup - and some amount of oil, maybe 1/8-1/4 C of each, into a container where you can heat them up until warm and runny. Today I used the microwave, at home I use a smol cast iron skillet. Pour the warm, runny mixture over your oat mixture, and mix things around to combine.
Put that in the oven for around 20 minutes. Then pull it out and give everything another mix so it toasts more evenly. Put it back in again for another 15 minutes. These are just based on eyeballing things for your favorite amount of toasty-ness. There are other ways of doing all this, like using a larger baking sheet, but for whatever reason, this is how I roll.
Once you have achieved optimal toast, let the mixture cool to room temperature on the stovetop, where other people can taste test it for you, just to be sure. It's okay if you want to have a snack at this point. But once it's cool, add 1 C of dried fruit of your choosing. I love to add apricot chunks or tart cherries, but more often than not these days I just add 1 C of zante currants (aka tiny raisins).
Store it in an airtight container. Most of the time, I habitually have 1/2 C of muesli with some yogurt at lunch, because that adds enough protein to my lunch to keep me reasonably satisfied until dinnertime, and then I'm not constantly trying to figure out what to eat for lunch every day.
Postscript, if someone gives you a large quantity of cocoa nibs and you really don't have any idea of what to do with cocoa nibs - just put a cup in the next batch of muesli, and then you'll be sad when all the cocoa nibs eventually run out.
sytharin and slydevil had a snack this morning of this week's batch of muesli, so it seems they might also now find it useful to have a copy of the day's recipe since I won't be around here for much longer to make more. This is one of the things I make from scratch on a very regular basis, because it's far less expensive than buying it or granola, plus then I can really tone down the sugar content to my liking (why I call it muesli, anyway).Preheat your oven to 375 degrees F.
Mix together in a 9x12 glass baking pan (or equivalent, that's what what works for me):
4 C rolled oats
1 C coconut - flakes, shreds, whatever you prefer. I used up a bag of sweetened shreds but usually use unsweetened stuff. This might be why the current batch is particularly delicious, though.
1 C pumpkin seeds
1/2 C sunflower seeds
Chop up 1 C of almonds to however fine you like your almond bits, and add in the chopped-up bits to your oat mixture.
Measure out some amount of sweetener - honey or maple syrup - and some amount of oil, maybe 1/8-1/4 C of each, into a container where you can heat them up until warm and runny. Today I used the microwave, at home I use a smol cast iron skillet. Pour the warm, runny mixture over your oat mixture, and mix things around to combine.
Put that in the oven for around 20 minutes. Then pull it out and give everything another mix so it toasts more evenly. Put it back in again for another 15 minutes. These are just based on eyeballing things for your favorite amount of toasty-ness. There are other ways of doing all this, like using a larger baking sheet, but for whatever reason, this is how I roll.
Once you have achieved optimal toast, let the mixture cool to room temperature on the stovetop, where other people can taste test it for you, just to be sure. It's okay if you want to have a snack at this point. But once it's cool, add 1 C of dried fruit of your choosing. I love to add apricot chunks or tart cherries, but more often than not these days I just add 1 C of zante currants (aka tiny raisins).
Store it in an airtight container. Most of the time, I habitually have 1/2 C of muesli with some yogurt at lunch, because that adds enough protein to my lunch to keep me reasonably satisfied until dinnertime, and then I'm not constantly trying to figure out what to eat for lunch every day.
Postscript, if someone gives you a large quantity of cocoa nibs and you really don't have any idea of what to do with cocoa nibs - just put a cup in the next batch of muesli, and then you'll be sad when all the cocoa nibs eventually run out.
no subject
Date: 2024-12-14 10:02 am (UTC)no subject
Date: 2024-12-14 05:59 pm (UTC)