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Muesli is a hearty, tasty, and very healthy cereal consisting of oats, fruit, and nuts. The following recipe is a deviation from the traditional uncooked muesli developed around 1900 by the Swiss physician Maximilian Bircher-Benner.
I personally find uncooked muesli bland and unappetizing, yet the process of baking releases an irresistible toasty depth and complexity. My inspiration for the recipe comes from The Hungry Hiker’s Book of Good Cooking; I’ve made some modifications to this recipe to my own liking. Most notably, I don’t add dried fruit. Instead, I add fresh or frozen fruit per serving; I find the plump flesh of berries to contrast very well with the rich honey toasted flavor of the cereal.
Homemade baked muesli is far superior to any store bought cereal I’ve tried before. I typically eat it with soy milk, or on it’s own as a snack. Muesli goes well with yogurt.
Ingredients:
1. 4 1/2 cups rolled oats
2. 1 cup raw hazelnuts, chopped or whole
3. 1 cup chopped raw almonds
4. 1 cup roasted soybeans
5. 3/4 cup raw sunflower seeds
6. 1 cup shredded coconut
7. 2/3 cup honey
8. 1/2 cup peanut or safflower oil
9. 1/4 teaspoon salt
10. (optional) 2 cups dried fruit. Or add fresh/frozen fruit per serving
Instructions
1. Mix together dry ingredients, except for roasted soybeans and fruit.
2. Add oil and honey, mix thoroughly
3. Spread on a foil lined 12 X 18 metal baking pan. If using glass, reduce temp 25°F and keep an eye on muesli so it doesn’t burn.
4. Bake at 275°F for about 45min, stirring every 5 minutes. Remove when muesli is an even light-golden color. Too brown and the nuts and seeds taste burnt.
5. Let cool in pans. If desired, add dry fruit, otherwise add fresh or frozen fruit per serving. Store muesli in a cool, dry place. I find it tastes best within one week of baking. After that, the flavor dies down. Shake well before pouring, it tends to stick together as it settles.
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