Nutty toasted muesli (granola)

I love my cereal in the mornings, but there aren't any yummy options out there without fructose that I know of. Well, there are Weetbix and Vita-Brits, which are nice enough with rice malt syrup drizzled on top, but not that exciting when you have them everyday. Here is my recipe for toasted muesli. 

Adapted from http://sugar-is-poison.blogspot.com.au/2011/03/sugar-free-muesli.html
http://sugar-is-poison.blogspot.com.au/2011/08/one-year-sugar-free.html

Ingredients

• 2 cups dry rolled oats (use gluten-free oats if required)
• 2 cups (110g) pure puffed brown rice (or try pure puffed wheat if you don't need it gluten-free - this is just to bulk up the volume and make it a little lighter)
• 1 cup (80g)  flaked or whole almonds
• 1/2 cup (75g) pistachios
• 1 cup (150g) raw cashews
• 1/3 cup (50g) pepitas
• 1/2 cup (35g) shredded coconut
• 2 tbs linseed or flaxseed
• 2/3 cup rice malt syrup
• 2 tbs oil (eg melted coconut oil, light olive oil, macadamia oil)
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/16 tsp salt

Instructions

Mix all dry ingredients (oats, puffed rice, nuts, coconut and seeds) and scatter on a large baking tray lined with baking paper.

Combine oil, cinnamon and rice malt syrup in a cup, and sit the cup in a bowl of hot water to heat the mixture and make it runnier.

Drizzle syrup mixture over oat mixture and mix together evenly.

Cook in pre-heated oven 20-25 minutes, stirring half way through. 

Transfer to sealable container after cooling completely. 

Serve with milk, or with unsweetened natural or Greek yoghurt and a drizzle of rice malt syrup. Add fresh fruit (eg 2 sliced strawberries) when serving if you like. 


Play around with the varieties of nuts and seeds - this is just a balance that I find yummy. 



*Recipe slightly modified 6 May 2013