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's Toasted Muesli
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
Instructions
- Add rolled oats and amaranth to a large oven tray
- Bake 180º C for 15 minutes
- Remove from oven
- Add mixed nuts and seeds
- Stir
- Bake 180º C for 11 minutes
- Remove from oven
- Add dried fruit
- Stir
- Bake 180º C for 11 minutes
- Remove from oven
- Pour the honey over the still hot ingredients
- Mix well
- Leave to cool
- Store in the fridge