Crunchiest muesli ever; in the slow cooker

crunchy muesli

I have been trying to make a muesli like this for years and it’s finally happened! Yeehaa! The secret was using the slow cooker. It made a ton of muesli in a much quicker time than using the oven would have.

You can make this however you like, with whatever your favourite ingredients are. It also depends on how much you want to spend on your ingredients as to what you put into it with things like nuts, seeds and organic ingredients. I tend to use what I have and like with a few ingredients always in there like oats (bulk it up a bit), macadamia (creamy and crunchy) and pumpkin seeds (more crunch and lots of goodness) but it’s up to you!

crunchy muesli 2

The recipe pictured here includes around half a bag of rolled oats, raisins or sultanas, pumpkin seeds, cranberries, dates, macadamia, almonds, coconut, goji berries, chia seeds and pecans.

To be honest, I mainly go with anything that I can get from Aldi that is raw, no preservatives and hasn’t been roasted or salted. They have lots of nuts that have had nothing added to them and a great range of dried fruit with no preservatives. I buy coconut and pumpkin seeds from the health food store in bags that last for ages. Yes, I know I blog about cakes and desserts sometimes that are full of artificial crap but I’m not eating that for breakfast everyday. This stuff needs to be good.

Lightly process the seeds, nuts and dates to break them up a bit, but not too much. Mix them into the rest of the dry ingredients in a heatproof bowl.

On the stove top, in a small saucepan, gently melt on a low heat, two tablespoons of coconut oil with a heaped tablespoon of honey (again, Aldi have an organic honey I noticed). Pour the coconut and honey mixture over the dry mixture and quickly stir through to coat the dry ingredients. taste test to see if you would like it to be sweeter or if you would like to add some spices like cinnamon (optional). If you think it’s too dry, you can add a little more coconut oil. If it’s a warm day and your coconut oil has liquefied, you won’t even need to melt it to add a little more.

Pour it all into the slow cooker and set to low. Put the lid on sideways or ajar so that some of the heat and any moisture can escape. Heat for around 2 hours, tossing the ingredients every 15-20 mins to make sure that it doesn’t burn or change the flavour. Taste test when you start to smell it toasting to see if it’s the texture you like and if you notice it getting too hot (you don’t want to destroy all those good fats and vitamins) turn it down to the keep warm setting or just turn it off.

Everyone’s slow cooker is different, so what works for me might be different for what works for you. You need to watch it carefully and taste test to get the right crunch for you. Let the muesli cool completely before storing in a glass airtight container for a couple of weeks. Yum! And it’s such a good breakfast or quick snack. I have mine just as it is in the morning but others in the family like it with yoghurt or milk. This would make a great Christmas pressie for a foodie friend who’s into healthy eating.

crunchy muesli 3

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