Toasted nuts & seeds

Muesli made of hazelnuts, almonds, oats, pumpkin seeds, sunflower seeds, chia seeds & hemp seeds.

Toasted muesli is a quick and easy-to-make delicious breakfast recipe. The best thing is that it can be made in large batches and stored for up to a month in an airtight container which means you will always have the chance to fix yourself breakfast quickly in your weekdays morning. No more reasons to skip it!

Muesli made of hazelnuts, almonds, oats, pumpkin seeds, sunflower seeds, chia seeds & hemp seeds.

Den and I are convert to homemade muesli and both find it so much less sugary than the expensive store-bought brands that often contain nothing but rather dusty-tasting grains and too many raisins. Plus, you can make it your own and vary it as you like—mixing your favorite grains and throwing in plenty of fruit and nuts.

I like to lightly toast the grains as it gives them a less bland taste and adds richness to the muesli—but if you prefer, just mix them from raw.

Muesli made of hazelnuts, almonds, oats, pumpkin seeds, sunflower seeds, chia seeds & hemp seeds.

Toasted nuts & seeds muesli with golden raisins :

Serves 2 (for about 2 to 3 weeks)

Cooking time: 20mins

Ingredients:

– 500gr rolled oats

– 400gr whole hazelnuts, roughly chopped

– 500gr whole almonds, roughly chopped

– 200gr pumpkin seeds

– 200gr sunflower seeds

– 3tbsp honey

– 100gr chia seeds

– 100gr hemp seeds

– 200gr golden raisins

– 3tbsp olive oil

Method:

In a large mixing bowl, combine all ingredients (except for the olive oil) and stir until every ingredient is distributed in the mix.

Heat up a large wok with 1tbsp of olive oil and toast half of your muesli batch for about 2mins or until golden.

Spread on a baking sheet, and let cool completely. Repeat this operation with the remaining muesli.

Store in an airtight container, mason jars, or bags for later use at room temperature.

Serve with milk or yoghurt, fresh or dried fruits or even dark chocolate, make it your own!

The Dutch boyfriend’s opinion:

I am not a breakfast-guy: we Dutch are used to make sandwiches all day long and since I was a little kid this wasn’t my favourite. When I left home at nineteen I changed my breakfast habits and bought muesli from the supermarket. Downside: the amount of sugar in the supermarket muesli really ruins de flavour for me, and already at 10 a.m. I was hungry. So when Raph proposed to make her own muesli, as always, I was not very enthusiastic. But, as always, it turned out to be great! I love the muesli: the toasted taste of it really does it for me. I prefer to eat it with yoghurt, with some raisins or honey on top. Makes for a great breakfast that with give you enough energy until lunch.

Rating: 8/10

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9 thoughts on “Toasted nuts & seeds

  1. Interesting. I like the idea of doing everything in a wok – very clever. We always have dukkah, an Egyptian toasted seed and nut mixture on hand, so I’m all in favor of this. These mixtures rule. Ken

    • Toasting the muesli in the wok is super quick compared to the oven which is really helpful when you prepare large batch of muesli 😉 I am not familiar with dukkah – do you have a blogpost on this? I am curious now! Raphaelle

      • Thank you so much, I’ve got loads to read & learn.
        But from what I can see it’s small grains & seeds that you can add to savoury dishes, right? Seems delicous and really nutritious!

      • Dukkah is a traditional Egyptian mezze, that is, a small dish (equivalent to Spanish tapas). It’s built around a core of toasted coriander and cumin seeds. If you’re poor, things stop there. You eat it by dipping pita bread in olive oil, then in the dukkah. It’s a poor man’s breakfast. If, however, you’re better off, there are many other things that can be toasted and added to the mix. Toasted nuts, particularly hazelnuts are almost always added, then come various other possibilities, including various dried herbs or other flavorings, like dried coconut. This version of dukkah is incredibly versatile. Recently we used it on bluefish; it makes regular appearances sprinkled on salads, or over, say, chopped fresh tomatoes. Take a look at the posts for more suggestions. The point is, dukkah has moved WAY beyond its traditional uses. At one of Jody’s restaurants, it’s part of a dessert: homemade ginger ice cream, topped with a chocolate-chili sauce and then sprinkled with dukkah. 🙂 Take a look at the posts for other ideas. Ken

    • Thanks Cindy! I can only encourage you to use this basic recipe to make your own muesli – just drop in whatever nuts, seeds or dried fruits you like it will always turn out fantastic. One important point is not to forgot to add the honey in your mix – you don’t need much but it will make your muesli really crunchy 😉

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