July 27, 2013

Honey roasted muesli

This is another key ingredients to Greek yogurt with rhubarb compote and honey roasted muesli, where I found the recipe in the weekly magazine Femina (issue 27/2013). I have made several changes to the original magazine recipe, as I wanted to use various ingredients available in my kitchen instead buying similar ingredients.

The changes are: walnuts have replaced hazel nuts, as I dislike hazel nuts. The coarsed rolled oat flakes was replaced by a combination of finely rolled oat flakes and barley flakes. And as I "ran out of" liquid honey I used a mix of liquid honey and dark sugar syrup.

Honey roasted muesli:
Oat flakes during roasting

  • 100 g almonds
  • 100 g walnuts
  • 3 dl finely rolled oat flakes
  • 1 dl finely rolled barley flakes
  • 1 pinch of salt
  • 2½ dl liquid honey
  • ½ dl dark sugar syrup
  • 1-1½ dl raisins
  1. Roast the almond and walnuts together in an oven (conventional) in the upper part of the oven at 200'C for 10 minutes.
  2. Cold down the nuts and chop them roughly afterwards.
  3. Mix oat flakes, barley flakes and salt together on a baking tray covered with baking paper.
  4. Pour honey and sugar syrup over the flakes, and mix everything together.
  5. Oat flakes after roasting
    Roast the flakes in the oven (conventional) in the upper part of the oven at 200'C for 15 minutes. After every 5 minutes takes the flakes out of the oven and turn them around.
  6. After 15 minutes at 200'C reduce the heat to 100'C and roast for another 10 minutes. Continue to turn the flakes around every 5 minutes.
  7. Let the oat and barley flakes cold down.
  8. Mix the roasted nuts and honey roasted oat and barley flakes together with raisins.

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