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Homemade toasted muesli

Homemade toasted muesli

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
15
Difficulty
Easy
Making your own toasted muesli means you can control exactly what goes into it. Store-bought muesli often contains a lot of added sugar. This version uses less, without compromising on flavour and crunch.

Ingredients

Rolled oats, dry

3 cup(s), (270g)

Flaked almonds

95 g

Honey

2 tbs

Canola oil

2 tbs

Vanilla bean extract, alcohol free

1 tsp

Pumpkin seeds (pepitas)

¼ cup(s), (40g)

Sweetened puffed rice cereal

1½ cup(s), (55g), (see tip)

Instructions

  1. Preheat oven to 170°C. Line 2 baking trays with baking paper.
  2. Combine oats, almonds and ½ teaspoon salt in a large bowl. Stir in honey, oil and vanilla until dry ingredients are coated. Divide mixture between prepared trays and spread out into an even layer. Bake for 15 minutes. Remove trays from oven. Add pepitas and stir to combine.
  3. Bake for a further 10 minutes or until golden (it will crisp up as it cools). Set aside to cool. Transfer to a large bowl or jar. Stir in rice cereal.

Notes

COOK'S TIP: We used Rice Bubbles, but you can use any puffed rice cereal. TO STORE: Keep muesli in a reusable container or jar at room temperature for up to 1 month.

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