Homemade crunchy breakfast muesli and chocolate muesli
When you want to be extra sinful in the morning. Or just have something crunchy on your homemade yogurt, or fruit salad, this homemade crunchy breakfast muesli is top notch. It’s a recipe that is easy to change, and you can decide for yourself how much it needs to be browned. You can also decide if they want the raisins in or not. Something that kids often wants left out.
Ingredients
The dry
- ½ kg (1.1 lbs) oatmeal
- 50 g (2 oz) sunflower seeds
- 100 g (4 oz) chopped nuts or almonds
- 75g (3 oz) shredded coconut
- 25 g (1 oz) sesame seeds (optional)
- 100 g (4 oz) wheat germ (optional)
- 1 dl (½ cup) cocoa powder (for chocolate crunch)
The “wet”
- 100 g (3 oz) sugar or brown sugar (optional, leave out for healthy version)
- 1½ dl (½ cup) water
- 1½ dl (½ cup) oil, tasteless or coconut
- 1 tbsp vanilla sugar
- ½ tsp salt
Extra
- 100 g (3.5 oz) raisins / dried fruit (not if you make chocolate crunch.)
- 100 g (3.5 oz) finely chopped chocolate (for chocolate crunch)
Directions
Mix the “wet” ingredients well in a large bowl. Dissolve the sugar as much as you like.
Mix it well with the dry ingredients.
Put it it all in a large roasting pan with high edges.
Bake 20-30 minutes at 200°C (400°F) convection. Turn often with a spatula or similar. Otherwise it will burn. It’s finished when it’s as golden as you prefer.
Leave it to cool to room temperature and add the “Extra” ingredients.
Lasts for weeks in an air-tight container.
Notes
You can benefit from using inexpensive oatmeal. It tastes fine in the recipe because they are toasted well.
If you want the recipe to be gluten free, you should make sure that the oats are gluten free themselves. It should say so on the package.
Also you should not add the wheat germs :-S
Oats are often grown on a field where wheat has been grown previously, so stray wheat kernels can get in there. And the are often processed at the same mills as wheat kernels, which can contaminate the oats.