The combinations for muesli are endless. You can easily adapt this recipe to include your own favorite grains, fruits, seeds and nuts. I love the addition of popped amaranth, which adds fiber and protein as well as a nice flavor and texture. I pop the dry amaranth in a deep sauce pan over medium heat, adding one tablespoon at a time and then quickly closing the lid. It pops in a few seconds, and then I remove it to a bowl and add another spoonful.
Dry Toasted Muesli
Inspired by the version at the Sofitel Hotel in Brisbane
5 cups thick old-fashioned oats
1/2 cup buckwheat groats
1/2 cup sliced almonds
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds (raw, unsalted)
1/2 cup pumpkin seeds (raw, unsalted)
1-1/2 cup mixed dried fruit
1/2 cup popped amaranth (about 2 tbsp raw seed)
1. Combine oats, buckwheat, almonds, coconut, and sunflower and pumpkin seeds in mixing bowl, stir to combine.
2. Spread seed and grain mixture over dry sheet pan. Bake in 325°F oven for 10-15 minutes, until lightly toasted, stirring once or twice.
3. Remove pans from oven, stir in dried fruit and popped amaranth while still warm.
4. Let mixture cool thoroughly. Store in airtight container.
Servings: 27 (1/3 cup each)
Nutrition Facts
Nutrition (per serving): 157 calories, 49 calories from fat, 6.2g total fat, 0mg cholesterol, 1.7mg sodium, 67.8mg potassium, 22.1g carbohydrates, 3.5g fiber, 5g sugar, 4.8g protein, 19.1mg calcium, 1.4g saturated fat.