I had Les Chicas over for brunch last week, so decided to kick it up a notch with a two course brunch of basil and ricotta pancakes (savoury) and then breakfast trifle (sweet). To make the breakfast trifle, I needed a toasted muesli. This recipe is pretty delish on its own (yes, you can eat it by the spoonful), with milk and in the breakfast trifle so I thought I would share.
- 1/3 cup rice malt syrup (finally a use for the remainder of the jar of “honey for sad people” that I bought for a recipe)
- 1/3 cup pure maple syrup
- 2 cups rolled oats
- 1 cup desiccated coconut
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup golden flax flakes
- 2 tbsp chia seeds
- 1 cup dried cranberries
Makes enough toasted muesli for 6-7 days worth, or 4-5 days worth and 4 breakfast trifles. (NB: I only eat small rice bowls of it for breakfast, see picture at the head of this post. That’s what my serves are based on.)
Preheat your oven to 160C and line a large roasting pan with baking paper (hot tip for making sure the paper doesn’t slip: spray a little oil in the pan, then put the paper in. It’s a lifechanger).
In a bowl mix together the rolled oats, coconut, pepitas, flax and chia seeds. Pour in the rice malt syrup and maple syrup and mix to coat everything well.
Spread mixture in roasting pan, make sure it’s an even layer, then pop in the oven for 15 minutes. Take out, stir well and then make sure it’s all laying evenly before popping back in the oven for another 5 minutes.
Leave to cool for 10 minutes, then pour into a bowl and stir in the cranberries. Then transfer to the jar you’re going to keep in. Will keep in an airtight container for ~1 month.