This recipe uses rolled oats, seeds, nuts, cocoa and good quality dark chocolate. Feel free to adapt the ingredients.
Ingredients:
- 750 g rolled oats
- 50 to 100 g good cooking chocolate or good quality chocolate chips (I go for 70%)
- 2 tablespoons of cocoa
- 1 cup of walnuts kernels
- 1 cup of whole hazelnuts
- 1 tsp of cinamon (optional)
- 1/2 cup of pepitas
- 1/4 cup of poppy seeds (optional)
- 1/4 cup sunflower oil
- 1/4 cup of liquid honey
- 1/2 tsp salt
You could use almonds also or swap walnuts for almonds. If your taste tend to be on the sweet side, add 2 tablespoons of demanura sugar to the oat mix.
Method:
- For the hazelnuts, place in a shallow baking dish at 160 degrees for 15-20 minutes. Then remove, and place the hazelnuts in a tea towel, wrap the tea towel around and rub the nuts to get the skins off. Once the skins are removed, chop on a large choping board with a large knive to about a quarter size.
- In a large roasting tray, place the oats, poppy seeds, cocoa, salt, cinamon.
- Heat up in a bowl in the microwave (1 min or slightly more) the honey, oil and cocoa and salt. Mix then pour over the oats. Using your hands, coat all the ingredients
Just toasted as much as you can.
- Then, bake on 170°C for about 20-30 minutes until just toasted. Every 10 minutes, use a fork to move the muesli around. You will know when toasted when the colour is slightly darker. I tend to half toast it , then switch the oven off leaving the muesli in the oven and getting it out a few hours later.
- Once cooled down, add the pepitas, toasted hazelnuts, walnuts, and chocolate cut into little chunks.
