This recipe was one that my 11 year old daughter actually came up with herself, so as you can tell, most kids are going to love it! I've used coconut for this recipe, but it does not lend a very overpowering coconut flavour or smell to the muesli, making it a sneaky healthy addition to your breakfast mix. I like using virgin cold pressed coconut oil, as I find the smell very mild and also not very overpowering.
You can adapt this recipe to add in your favourite breakfast ingredients. It's simple enough to let the kids have a go at making their own mix as well. If you like nuts, pecans, walnuts, almonds etc make a lovely addition. Break them into smaller pieces and then throw them into the mix. If you like raisins or cranberries, add them to the mix once it's cooled down. I prefer to add in my fruit after the baking is completed and the mix has cooled down. For more variations, you could add in some cocoa powder, or instead of honey, use treacle or maple syrup as well.
This mix will stay on your countershelf for a long time and is best eaten with milk or yoghurt for breakfast. You can even crush this mixture and add it as a topping over your icecream or crumbles. It is yummy even just eaten plain all by itself!
Ingredients:
200gms whole oats or 2 1/2 cups
1 tsp salt
6 tsps of Indian jaggery or brown sugar (I prefer the powdered version)
2 tsps of vanilla powder
2 tsps of cinnamon powder
60gms of fresh coconut that is dry roasted in a pan till lightly golden
3 tbsps of coconut oil
3 tbsps of honey
Optional:
nuts like pecans, walnuts, almonds etc
raisins, cranberries
Method:
Preheat your oven to between 170-180C for 10 to 15 mins.
In a bowl, add in the oats, salt and jaggery. I have used Indian jaggery or cane sugar as it is the healthiest, but if you cannot find it, you can use any powdered version such as demerara sugar. Next add in the cinnamon powder and coconut. I have used fresh coconut that I have lightly toasted on a pan for a few minutes till golden brown. You can use dessicated coconut as well, but I prefer the flavor of fresh coconut and it has a milder smell than the dry version. Add in the coconut oil. I use cold pressed extra virgin coconut oil. Again, i find the flavour and smell milder than any other type of coconut oil. Add in the honey. For a variation, add in treacle or maple syrup instead.
If you enjoy eating nuts, add in the nuts at this stage, chopped smaller, so that they toast along with the mix in the oven.
I add any cranberries or raisins later once the mix is out of the oven and cooled down.
Line a baking tray with foil and spread out your mix thinly over the tray. Bake in the oven for 20 mins and then remove and set aside to cool.
Add in the raisins or cranberries at this stage. You can even add in some dried apricots as well.
Store in an airtight jar on the counter top. It will last for a week or so depending on how much you eat and how quickly you eat it.
It is eaten best with milk or yoghurt.
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