Galit’s Toasted Muesli

14 Nov 2005   | Breakfast

My Toasted Muesli recipe was king for 20 years, but this year we went to Mexico for a couple of weeks and discovered a new recipe. In Oaxaca we stayed at a charming bed and breakfast place called La Casa de los Sabores, and it truly was a House of Flavours. Each morning we were presented with a glorious breakfast from the local cuisine, including a divine granola that took Galit’s fancy. She particularly liked the crunchy texture and the Amaranth seeds. The owner of the B&B, Pilar Cabrera, kindly gave us her recipe (Granola Las Bugambilias). The version presented here is Galit’s heavily modified version.

Amaranth was a staple in the diet of pre-Columbian Aztecs and is high in protein (15-18%). We’d never heard of it so hunted all over Mexico city to make sure we could bring a couple of packets back to the UK. On our return to the UK we found that Amaranth is available in health food stores.

Galit Haviv-Thomas

Galit's Toasted Muesli

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 6 cups rolled oats
  • 1 1/2 - 2 cups amaranth1
  • 1 1/2 - 2 cups mixed nuts and seeds Pecans, almonds, hazelnuts, peanuts, sunflower seeds, pumpkin seeds, sesame seeds
  • 1 cup mixed dried fruit (Apricots, Raisons, Sultanas, Dates, Pineapple, Papaya, chopped small
  • 1/2 jar 170 grams of runny honey

Method
 

  1. Add rolled oats and amaranth to a large oven tray
  2. Bake 180º C for 15 minutes
  3. Remove from oven
  4. Add mixed nuts and seeds
  5. Stir
  6. Bake 180º C for 11 minutes
  7. Remove from oven
  8. Add dried fruit
  9. Stir
  10. Bake 180º C for 11 minutes
  11. Remove from oven
  12. Pour the honey over the still hot ingredients
  13. Mix well
  14. Leave to cool
  15. Store in the fridge

Notes

(1) Amaranth is available in health food stores.
Adapted from Pilar Cabrera "Granola Las Bugambilias"

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