Toasted Muesli (MUSE-lee) is an incredibly popular Australian breakfast staple. The first time I joined Mark in Sydney for a temporary relocation, we lived at the Westin for well over a month. Every morning the club lounge served a bountiful breakfast bar, but gradually we found ourselves drawn to this healthy choice. Served over yogurt, it is a perfect start to the day.
Australians enjoy raw and toasted muesli, but we prefer the toasted because its crunch plays nicely against smooth, cool yogurt. For extra flavor, spoon a little fresh or stewed stone fruits on top.
Cholesterol Buster Tip: I used to make this recipe with butter, but discovered that the flavor and texture is equally pleasing with a neutral tasting, heart-healthy oil. To cut the saturated fat further, reduce the oil by half.
Toasted Muesli Recipe
WHAT YOU NEED | WHAT TO DO | WHY |
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Line 2 half sheet pans; set aside. Center an oven rack; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile… | Internal oven thermostats are often improperly calibrated. |
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In a 5-quart bowl, whisk all together to eliminate any brown sugar clumps. | Oats are full of fiber. Light or dark brown sugar work well for this recipe. |
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Drizzle over oatmeal; massage until evenly coated (~1 minute). Spread loosely and evenly over prepared pans. Bake until amber (~9 minutes) stirring halfway through. Move pan to a wire rack. Cool uncovered. | Stirring assists even baking. Cooling uncovered promotes evaporation. |
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Add a wide variety, in any combination. | Fruit adds a natural sweetness to muesli. |
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Toss into muesli. For maximum freshness, encase in freezer bags marked with date and contents. Defrost in original bags at room temperature, or use still frozen. | Seeds and nuts add protein, making this a hearty breakfast. |
Additional Testing Notes: There is no point in adding wheat bran; the mixture is too lean to hold it in suspension.


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