There’s not a lot to say about this muesli other than it’s delicious, healthy and satisfying. I have a craving for sweet stuff and sometimes I still want the sweet without the sugar. I love maple syrup and it works well in this recipe too, but for those looking for an alternative I bought Freesweet for baking. This is a unique sugar replacement that I wanted to try. It boasts tasting like sugar with no aftertaste. Along with a few other benefits like 0 carbs, no artificial ingredients, bakes beautifully and is delicious. It was time to put it to the test in my muesli recipe. Of course if you are going to test something you need an unbiased opinion on the product. Enter my taste tester, Brian. Always available and quick and easy to get to . In his opinion, which is my litmus test for most things, not all things, he didn’t notice any aftertaste that usually comes with a sugar replacement. In fact it wasn’t even a discussion. This muesli is absolutely delicious and we sometimes enjoy it after dinner as a chocolate replacement aka dessert. Give it a try. The kids will love it too, my Sarah and Darryn wanted to order 2kg of it when I first made it. That was when I made it with maple syrup. They are coming home for the holidays and I’m going to see if I can get away with this version.
For more breakfast options check out my Breakfast Recipe Roundup
- 500 g Oats
- 140 g Coconut Flakes
- 60 g Sliced Almond
- 40 g Chia Seeds
- 40 g Flax Seeds
- 90 g Pecans
- 40 g Quinoa Seeds
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 egg white lightly beaten (optional) if you want the muesli to clump more like granola add egg white
- 50 g Walnuts
- 10 drops Almond Escence
- 1/2 tsp Ground Ginger
- 135 g Coconut oil
- 135 g Freesweet For Baking (Carb Free) sweetner Substitute with 200g Maple syrup or leave it out completely and add berries and fruit when you serve
After baking Ingredients
- 1/2 cup Raisins Optional
- 1/2 cup Cranberries Optional
- 1/2 cup chopped dates Optional
- In a very large bowl mix the oats with all the nuts, flakes and seeds. Add the cinnamon, ginger and salt and mix thoroughly to ensure evenly distributed
- Melt coconut oil so that it is in a liquid form not a solid form
- Mix in the freesweet to dissolve in the coconut oil or just add oil and maple syrup to seed mix . Stir to evenly coat all the ingredients. If you add the optional extra's it may be a bit dry. Use your eyeballs to see if the mix isn't properly coating the seeds and nuts then add 1 extra tbls of coconut oil.
- Line a baking tray with baking paper.
- Pour coated mixture evenly over baking tray and bake in oven for 20 min. Stir to mix the browner outside with the paler inside of the mix. Return to oven and bake for a further 20-25 min
- Remove from the oven and stir in the raisins and cranberries Once cooled store in an airtight container.
- This is really delicious swirled into full fat greek yoghurt, add some juice of a naartjie or lemon or orange and some burnt honey. Why don't you try make my Lemony Lemon Curd