Fig and Cashew Morning Muesli

I love waking up to a bowl of muesli, but struggle to find a favourite at the supermarket. Many are highly processed, and can uninspiring in the taste and texture department. Since experimenting with my own, I am yet to look back -homemade muesli is delicious and so easy to prepare!

The below muesli recipe is my favourite to date. Between the toasted cinnamon oats, juicy dried figs and crunchy cashews, each mouthful is jam-packed with flavour.

It’s nutritious too; a source of dietary fibre, healthy fats and protein. A bowlful makes the yummiest light summery breakfast; especially when paired with seasonal fruit and your favourite yoghurt.

Ingredient Substitutions

Muesli recipes are typically forgiving and flexible with ingredient substitutions – if you don’t have exactly what the recipe calls for, use whatever dried fruit, seeds and nuts are in the house.

Utilising what you’ve got on hand is a fabulous way at keeping costs down, as well as making use of the bulk bins at the supermarket – buy just what you need.

Easy As!

To prepare your muesli start by toasting oats in the oven with butter or coconut oil, sweetener and spices – this simple step introduces all-important flavour into the mix. Once baked and cooled, toss with a mix of dried fruit, nuts and seeds – the more variety, the more texture you’ll have, all adding up to one interesting and seriously delish mouthful.

Fig and Cashew Morning Muesli

Author Danijela Armitage

Prep Time: 10 minutes mins

Rating:

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Ingredients:  

• 2 Tbsp butter or coconut oil
• ¼ cup runny honey (or substitute maple syrup if vegan)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp vanilla essence
• Pinch of salt
• 2½ cups rolled oats
• 1 cup cashews
• ¾ cup shredded coconut
• ½ cup sultanas
• ½ cup dried cranberries
• ½ cup sunflower or pumpkin seeds
• ½ cup goji berries
• 6 dried figs, finely sliced ½

Method:

• Preheat oven to bake 160 degrees Celsius. Line a baking tray with baking paper.
• Add coconut oil, honey, cinnamon, ginger, vanilla essence and a pinch of salt in a stove pot. Melt together over a low heat, stirring continuously.
• Add rolled oats into a large mixing bowl, and pour over the melted honey oil mixture. Using a spoon or spatula, toss the oats with the mixture until evenly coated.
• Spoon onto the prepared baking tray and distribute so you have a nice even layer. Bake in the oven for 12-14 minutes, or until lightly golden. Open the oven every five minutes or so during baking to toss oats around, so they colour evenly. Keep an eye on the oats as it can quickly burn!
• Remove oats from oven and let cool for 10 minutes.
• Tip the cooled oats into a large mixing bowl. Add the rest of your ingredients (shredded coconut, cashews & dried fruit) and mix well. Store in an airtight container or jar.½

Notes:

Dairy-free? Use coconut oil instead of butter.
Vegan? Use coconut oil instead of butter, and maple syrup instead of honey.

Serving suggestion Enjoy ½ to ¾ cup as a serving size. Enjoy with fresh fruit, dairy yoghurt or coconut yoghurt, and your choice of milk.