Luxury vanilla and malt toasted muesli
Malt extract gives this toasted muesli a delicious malty flavour and a nice crunch. This muesli recipe can be made up to three weeks ahead. Simply spoon into jars for tasty homemade Christmas gifts
- 40 mins preparation
- 20 hrs cooking
- Makes 7 cup
Print
我ngredients
- 3 cup rolled oats
- 1 cup coarse coconut threads
- 1 cup raw cashew nuts
- 1 cup raw hazelnuts
- 1/4 cup New Zealand olive oil or nut oil
- 1/4 cup malt extract eg Maltexo (or sweeten with ¼ cup honey if you prefer)
- 2 tablespoon vanilla extract
- 1/2 cup wheat germ
- 3/4 cup dried apricots, finely chopped
- 1/4 cup dried cranberries or dried blueberries
- 1/4 cup dried mango, sliced
Method
-
1Preheat oven to 160°C. Place oats, coconut and nuts in a deep baking tray.
-
2Combine oil and malt in a small pan. Heat and stir until combined then add vanilla.
-
3Pour over oat mix, toss to coat thoroughly and bake in oven for about 15-20 minutes. Every 5 minutes, remove tray from oven and use a large wooden spoon to turn over muesli so it colours evenly. The muesli is ready when it is crunchy and lightly golden (keep a close eye on it so it doesn’t get too dark). Set aside to cool.
-
4When cooled, add wheat germ and dried fruit and toss well. Store in an airtight container or spoon into pretty jars for gifts
The Latest from New Zealand Woman's Weekly Food
-
Kitchen Tips Don't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 -
Kitchen Tips Upgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 -
Kitchen Tips Make Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023