Stir Fried Muesli October 21 2016 by Simone Denny
I have to say I’m quite proud of this recipe – not because it is any kind of culinary creation (it is far from that) but because I proved to myself that it is possible, on very limited resources, to create a healthy alternative when the odds are against you. I managed to pull this muesli together in a remote house that can only be accessed by boat and runs primarily on solar and gas (and no oven). Surprisingly I also managed to get most of the ingredients at the local supermarket and was able to rustle up this ‘stir fried’ muesli.
You don’t need to be travelling to make this muesli; it’s a great base muesli, which you can add other seeds, nuts and fruit. It was impossible to make a gluten free option here but you could always replace the oats for puffed quinoa, amaranth or millet alternatively use gluten free oats. I have a similar recipe for my homemade muesli here.
I had to stirfry this muesli because we have no oven and it actually worked really well. A less labour intensive option is to pop it in the oven (200C) and stir at regular intervals until golden brown.
4 cups of rolled oats (porridge oats)
1 ½ cups of shredded or desiccated coconut
¾ cup of sesame seeds
1 cup of sunflower seeds (optional)
3 – 4 tablespoons of honey
2/3 cup of coconut oil
1 cup of raisins (or your choice of dried fruit)
1 ½ cups of cashew nuts
- Gentle melt honey and coconut over low heat until combined, set aside
- In a large wok, all ingredients aside from the dried fruit. If you are are cooking this in the oven add the above ingredients to a large baking tray.
- Pour over honey and coconut oil and mix well.
- Over a medium gas hob, stir muesli mixture continuously until golden brown. (If cooking in the often heat the oven to 200C and stir muesli as regular intervals until it is golden brown).
- Remove from the heat (or oven) allow to cool.
- Add dried fruit and store in an airtight container.