I’m not sure where Yvonne found this recipe. I’m not sure if I asked, was told, or have never known. Whatever has happened with the passage of time, I do not know where this recipe originates, other than with Yvonne. So I apologise for not giving credit where credit is due.
Yvonne was my Matron of Honour. We met while working at, what was then, TrustBank Card Services. So that’s going back a few years. Time has marched on and Westpac “merged” with TrustBank. But our friendship has remained unchanged. I love Yvonne to bits and the fact she’s now living in Holland doesn’t mean she’s out of sight, out of mind.
This is a simple recipe, or at least I think it is. I’ve been making it since the very next day after Yvonne told me the recipe. I’ve been making it for years (and years).
Yvonne’s Toasted Muesli
- 1.5kg Wholegrain Rolled Oats (don’t use anything else, you’ll thank me for this insistence)
- 1 cup Shredded Coconut
- 1 cup Walnuts, chopped roughly
- 1 cup Slivered Almonds
- 1 cup Pumpkin seeds
- 1 cup Sunflower seeds
- 1 cup Sesame seeds (I call this optional, I’ve stopped adding these)
- 1 cup Cold pressed Olive Oil
- 1/2 cup liquid Honey
- 1/4 cup firmly packed Brown Sugar
- * For all those dried ingredients that say 1 cup, other than Shredded Coconut which you buy in a much larger package, I usually use 2x 70gm packs, if you’re not buying the nuts/seeds in bulk. It’s only the walnuts you’ll need 2+ 70gm packs.
- Heat the oven to 150deg Celsius
- In a small pot, heat together the oil, honey and brown sugar so it’s melted, but not boiling
- Mix into a very large roasting pan all other ingredients
- Pour the liquid over the dry ingredients
- Carefully mix the dry and wet ingredients so that all of the rolled oats are coated, and the liquid hasn’t pooled in any one place. I sort of use a bit of a folding action to insure it’s all fully incorporated.
- Place the roasting pan into the oven and leave it for 15-20 minutes. When the timer beeps take the pan out of the oven and mix it all up to prevent uneven toasting of the muesli.
- Put the roasting pan back in for another 15-20 minutes.
- Mix up the muesli and return to the oven once more, for a further 15-20 minutes.
- Depending on how toasted you like you muesli, the total cooking time will be between 45-60 minutes.
- Once you’ve finished toasting the muesli remove the roasting pan from the oven and leave on the bench to cool.
- You’ll need to pop back and stir the muesli at regular intervals while it cools. This will prevent it from clumping. I’ve found that if it does form any clumps they “crush” up easily enough by patting the clump with the back of a spoon.
- Once the muesli has cooled completely add in your preferred dried fruits, in whatever quantities you like.
Currents (if I have them)
You can also add in things like crystallised strawberries, any type of dried fruit and banana chips.
The world is your oyster.
I love walnuts. You can toast them before chopping them up if you like. Just pop them into the oven for about 8-10 minutes. The flavour will enhance.
Every time I make the Muesli I’m thinking of Yvonne. I wish she weren’t so far away. However it’s only weeks now until she’s back in Christchurch. We’ll have a wonderful time catching up over Christmas and New Year before she’s whisked back to Holland.
I simply can not make muesli without having some of it ending up on the floor. I know that when I make muesli there’s a compulsory floor sweep on the agenda.