Baked oatmeal muesli with nuts and coconut flakes
6 servings
60 minutes
Baked oatmeal muesli with nuts and coconut flakes is a true celebration of flavor inspired by American culinary traditions. Similar recipes first appeared in the 20th century as a healthy alternative to ready-made breakfasts. Baking enhances the nutty aroma and makes the texture crunchy, while coconut flakes add a refined sweetness with light tropical notes. This muesli option is perfect for a lively start to the day, as oats provide energy, nuts enrich with healthy fats, and raisins add natural sweetness. They can be eaten plain, added to yogurt or milk, or used as a healthy topping for desserts. The simplicity of preparation and the ability to experiment with ingredients make this recipe a favorite among health food enthusiasts.
1
First, we prepare all the ingredients and a large bowl to mix everything.
2
Set the oven to preheat at 160-180 degrees. Let it heat up while we create.
3
So, let's get started. We pour oatmeal into a bowl. I took medium-sized ones because the large ones are too coarse, and the small ones will burn.
- Oat flakes: 2 glasss
4
Add all the fillers to the flakes: roasted nuts, raisins, peeled sunflower seeds, coconut flakes or shavings, and vanillin. Mix the dry ingredients thoroughly.
- Nuts: 0.5 glass
- Light raisins: 4 tablespoons
- Sunflower seeds: 2 tablespoons
- Coconut flakes: 4 tablespoons
- Vanillin: pinch
5
Now we add vegetable oils to the dry mixture. If you don't have coconut oil, it can be completely replaced with sunflower or olive oil. However, coconut oil and coconut flakes will give your muesli an incredible delicate tropical flavor. The oil needs to be thoroughly mixed with the entire oat-nut mixture.
- Coconut oil: 2 tablespoons
- Sunflower oil: 1 tablespoon
6
Line a baking sheet with parchment and spread the muesli in a thin layer.
7
Dry in the oven for 30-40 minutes. Be sure to stir the muesli with a dry spoon every 10 minutes!