Galit’s Toasted Muesli

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

Galit Haviv-Thomas


  • 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


  • 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


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

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