I have been making my own muesli for a very long time, and depending on where I am I use different ingredients
I started this tradition when we lived in South Africa and we were going camping in the wild where muesli was impossible to find. Since then (20 years ago) I have experimented with many different kinds of muesli. Today I use Turmeric because I want to give you more ideas about the use of this great natural healing root!
Ingredients:
- 500 gr of rolled oats
- 1/2 cup of dry or freshly shaved coconut
- 1 cup of mix seeds : you can use a mix of unhulled sesame seeds, sunflower seed, golden flax seeds and pumpkin seeds
- 1 teaspoon of turmeric powder or 1/4 cup of fresh turmeric juice
- 1/2 cup of raw cashew nuts
- 1/2 cup of sliced dried apricot
- 2 tablespoon of nut butter of your choice
- 1/4 cup of maple syrup
- 1/3 cup of virgin coconut oil
- a nice pinch of sea salt
My method
Mix all the ingredients in a big bowl except the apricot, allow the oil to coat the muesli properly and the bright yellow of the turmeric to show.
Use a baking tray , flatten the mixture evenly and bake for 15 minute at 150ºC , then stir and rotate the tray , then bake for 15 more minutes.
I like my muesli golden and properly toasted, so if necessary , stir one more time and bake for an additional 5 minutes!
Place the dry apricot on top when you take it out of the oven, and allow it to cool properly before you pack it in a jar, if not the steam makes it soft!
You can keep it easily for a month!
Remember that oats is a great option for LOW GLICEMIC INDEX breakfast, will let you feel nourished until lunch time.
Topping ideas:
Coconut yogurt or normal yogurt, to stay with yellow, use pineapple, mango, papaya, or with stewed apples or pears!
