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 over a month. Every morning the club lounge served a bountiful breakfast bar, but eventually we found ourselves drawn to this healthy choice. Served over yogurt, it is a perfect start to the day!
Australians enjoy both raw and toasted muesli, but we definitely prefer toasted because it’s crunch plays nicely against smooth, cool yogurt. For extra flavor, top it with fresh or stewed stone fruits.
|WHAT YOU NEED||WHAT TO DO||WHY|
|Position an oven rack just below center; preheat to 400°F “Convection” (verify with an oven thermometer).||Ovens often run hot or cold, or preheat slowly.|
||Meanwhile, whisk together in a 5-quart bowl.||Oats are packed with fiber. Mixing now discourages clumping later.|
||Melt together in a 1-quart saucepan over medium-low heat; whisking continually (1-2 minutes). Drizzle over oatmeal; massage to evenly coat (1-2 minutes). Spread loosely and evenly over 2 lined half sheet pans. Bake until golden (8-10 minutes), stirring half way through. Move sheet pan to a wire rack to cool uncovered, to promote evaporation.||Butter and honey are much easier to distribute when warm. Stirring assists even evaporation.|
||Add in any combination, but most appealing when there is a wide variety.||Fruit adds a natural sweetness to muesli.|
||Toss into muesli. Measure into 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.