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.
Toasted Muesli Recipe
|WHAT YOU NEED||WHAT TO DO||WHY|
||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.|
||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.|
||In a 1-quart tri-ply saucepan over low heat, melt butter (~2 minutes), swirling the pan occasionally. Stir in the honey and 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.||Swirling redistributes heat. Melting butter in a pan is safer than in the microwave, which often causes steam bursts. Butter and honey are easier to distribute when warm. Stirring assists even baking. Cooling uncovered promotes evaporation.|
||Add a wide variety, in any combination.||Fruit adds a natural sweetness to muesli.|
||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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