Papa Shak-Shuka (hubby) has the same breakfast every morning: Argentina mate tea and muesli with milk. I used to make homemade muesli, but life has gotten so crazy lately that I haven't had time. That will change because the other day I went to the supermarket to buy him a new batch of organic muesli, and almost passed out when I saw the price! I couldn't believe how expensive a tiny bag of oats, nuts and fruit could be! Alas, we're back to cranking out our own homemade muesli, and it couldn't be easier. This recipe is to make the (best, we think ;-) kind of muesli which is crunchy with chunky bits, which is often hard to replicate. Free yourself from the bonds of store-bought muesli, and you'll never look back! Best of all, you can experiment with flavors and ingredients until you find one that suits you best.....you'll love the muesli-laden path along the way!
Crunchy Style Muesli
4 cups oats (I like the small kind)
1/2c shredded coconut
1/2c raisins
1/4c each: sunflower seed, linseeds, pumpkin seeds
pinch of salt
pinch of cinnamon
1/2c liquid sweetener (I like maple syrup or agave syrup)
1/2c Sucanat or untreated sugar
1 cup oil (I use coconut oil, but use any kind of unflavored oil)
Preheat the oven to 175c/350f. In a bowl, mix all the ingredients except oil. Make sure that all the ingredients are well mixed, and add enough oil to make sure that the mixture looks shiny and coated with oil and liquid sweetener. The key to getting those lovely chunks is to have plenty of oil and liquid sweetener. Once you're happy with the mixture, place it on a baking sheet so that it spreads out and get toasted evenly. Place in the preheated oven for about 30-40 minutes, turning often to make sure that there are no burnt spots. When the muesli is golden brown, turn off and remove from oven. Let sit for 5-10 minutes until it cools and store in an airtight container.
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