Consider this my new favourite breakfast, afternoon tea, pre-bed snack, and binge food. Seriously, I’ve been just eating it straight out of the container. With my fingers, if I can’t be bothered with a spoon. I don’t know what it is about this muesli, but I am utterly and completely addicted. My only consolation is that I keep telling myself there are worse foods out there that I could be stuffing my face with… right?!
When I make muesli, I prefer to make a large batch – it keeps surprisingly well in an air-tight plastic tub, and the recipe below should last around 2 weeks (I half half cup serves for breaky, and yes, just grab handfuls to snack on when the craving hits. Don’t judge. It’s delicious!).
The other great thing about this, and a fact that seems to be quite little known, is that oats actually are gluten free by nature, if they’re pure and processed on specialised equipment! Low FODMAPs diets call for wheat free though, but you can buy specifically wheat free oats too, so shouldn’t be an issue. Oats are also a great source of fibre and protein, and have also been shown to help lower cholesterol, heart disease, assist in weight management (by keeping you fuller for longer) and helps stabilise blood sugar and energy levels. They’re the ultimate super food, and my breakfast of choice, every morning!
Here’s what you’ll need:
– 7 cups rolled oats (use wheat free if you need to keep it low FODMAPs)
– juice of 1 large orange
– ½ cup maple syrup
– ½ cup mixed seeds (I like sunflower and pepita seeds)
– ½ cup cacao nibs
– ½ cup shredded coconut
Easiest muesli recipe ever…
1. Preheat your oven to 180°C and line a large oven tray with non-stick baking paper. Make it an extra large piece that hangs over the edges a little – it makes life easier later, trust me!
2. Pour 5 cups of the oats in a large bowl.
3. In a smaller bowl, combine the orange juice and maple syrup – microwave for 30 seconds, stir, then mix into the oats until they’re well coated.
4. I’m a bit pedantic about not having burnt bits in my muesli, so here’s what I do next:
– Put the oats in the oven and bake for 10 minutes.
– Add the seeds, mix around to combine, and place back into the oven for another 10 minutes.
– Finally, mix through the cacao nibs and shredded coconut, and bake for a final 10 minutes.
Then, just let it all cool completely on the tray, mix through the remaining 2 cups of untoasted oats, and pop it all into an air-tight container for storage. That simple!
The recipe is also pretty basic, so feel free to add whatever you like to your muesli. Other combinations I love are macadamia, coconut and dried cranberry, dried fig and pistachio, and cashews and sultanas. Anything goes, really! Just keep an eye on the muesli as it toasts – if your oven is super strong, you may want to check every 5 minutes to mix it around so it toasts a bit more evenly.