Toasting the oats really does bring out the fragrance of the grain itself. It has this sort of slight nutty aroma to it after toasting it. In this muesli, along with all of nature's other good stuff, I feel refreshed to have this by my side. Actually it sits in my pantry along with the other varieties of cereals that I have for breakfast on alternate days (one of my favourites is the "Be Natural" range, yet some days I will revert back to the sugar laden cereals like Kellogg's "Crunchy Nut").
How do you like your cereal and oats?
Toasted Oat and Coconut Muesli
Adapted from Joy The Baker
4 cups of rolled oats
1 cup unsweetened coconut flakes (or sweetened coconut flakes)1 cup coarsely chopped dry roasted almonds
1 cup dried cranberries
1 cup coarsely chopped candied ginger
1/4 cup chia seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (unfortunately I didn't have this on hand, so I put more cinnamon!)
1/4 teaspoon salt
- Preheat oven to 180 degrees Celsius. Place oats on one baking tray. Place coconut flakes on another baking tray (lined or unlined, I don't think it matters).
- Toast oats and coconut for 5-7 minutes, until coconut is golden brown and fragrant. Coconut browns quickly, so you might want to keep an eye on it. Remove from both oats and coconut from oven and let it cool.
- In a large bowl, toss together oats, coconut, dried cranberries, candied ginger, chia seeds, spices and salt. All done! Store it in an airtight container or sealed plastic bag.