The muesli that we buy from the market has too much processed sugar, a lot of grease (yes they add oil too) and the healthy ingredients are usually very less in quantity, for example the dry fruits are not enough, they never add the seeds and the list goes on. Since making muesli is as easy as making tea i decided to give you a super simple recipe so that you could make at home every week. This is easy to make plus you can customise it according to your taste. For this Vanilla Cranberry Quinoa Muesli I used a combo of Quinoa, sunflower seeds, sesame, almond flakes , walnut, coconut powder, chia seeds, dried cranberry, maple syrup, honey and coconut oil.
Serves: You can use this for breakfast for almost a week.
Quinoa Raw: Half cup
Almond Flakes: Half cup
Sunflower seeds: 1/4 cup
Seasame seedss: 2-3 tbsp
Walnut: chopped half cup
Chia seeds: 2-3 tsp
2. Liquid Mix
Honey*: 2 tbsp (* vegans can exclude honey and add 2 tbsp maple)
Maple syrup: 2 tbsp
Coconut oil: 2 tsp
Vanilla: 3-4 drops
3. After Baking:
Dried Cranberry/ or any sweet dried fruit: As per your liking but be generous
Coconut powder: 2-3 tbsp
Combine all the baking ingredients together in a big bowl. Pour the liquid mix in this and mix all the dry and the wet ingredients together very well. Now line your baking tray with a butter paper, spread the muesli mix on this and bake this for 20 minutes-30 minutes, at 180 degrees. Keep checking the muesli, your muesli is done when the colour changes to brown, also the taste becomes nuttier.
Take this out from the oven, mix the dried cranberry and coconut flakes or powder, if you want you can again put this in the oven for 5 minutes to brown the coconut flakes or you can leave it just the way it is.
How to eat:
I like this with fresh yogurt, some fresh fruits like sliced banana, mango or strawberries. You can add some more dry fruits like raisins etc.