Asian Fusion Muesli

Mike and Carol came up to Auckland from Katikati the other day with this beauty – Asian Fusion Muesli. Mike and Bob know each other via email – long story. Carol also gave me the recipe for this muesli along with a big bag of muesli itself. 

1) Main Ingredients 

240 ml Orange or lemon Juice & Orange or lemon zest (Prefer organic, clean the zest before use)
1 kg Grams Jumbo Rolled Oats
500 Grams normal Oats
Optional: Soak the oats in the juice for a few hours to overnight (this is to aid digestion & improve absorption of nutrients according to Nourishing Traditions/Western A. Price Foundation)

2) Berries (optional)
Half cup Goji berry /Chinese Wolfberry (rinse the berry 2-3 times, to rinse off preservative & pesticide, if any.  Soak the Goji for about 15 min to soften them & then air dry them for a while)

3) Honey and Spices
200 ml Honey
240 ml Coconut Oil
2 pinch of ground nutmeg, 2 head of star anise (you can but you don’t have to pick out the anise afterward), melt this together on a low heat (do not boil !!!) on your stove.

4) Nuts & Seeds
Approximately 500-800 Grams of Nuts e.g. Almonds, Brazil nuts, Hazelnuts, Macadamia, Walnuts or Flax Seed

Combine 1, 3, & 4 and mix thoroughly in a large deep roasting pan.  After mixing, distribute the muesli in a couple of large roasting trays to a shallow layer of 1 to 1.5 cm depth.   Toast this in the oven at 140 degree C for 15-30 min tossing every 10 minutes until slightly brown and dry effect is reached.  Note:  be sure to check often, it can be brown/burnt quickly.  I usually only need to toss them 2 - 3 times. 

Add the Goji to the trays before the last toss.  This is to dry them out a bit more, but you don’t want to dry them too much by adding them to the trays too early, it will then get too tough or burnt very easily.

5) Fruits
Mix in approximately 600 Grams  Dried Fruit chopped roughly, eg. Chinese dry Longan/dragon eye fruit, dry ginger candy, shredded coconut, fig, cranberry, Raisins or sultanas.

Let this cool fully before storing in a large airtight container. 

If you are allergic to nuts just omit nuts and use only seeds. If you cannot handle the heat, reduce the amount of candied ginger or omit it completely but it is a lot nicer with a little bite (of ginger) to it.

I have never been a big fan of muesli but this muesli is beautiful and gets me hooked. I also gave Barbara some and she loves it. We both can gobble it as is. And after reading Carol’s recipe, I eat her muesli with more respect, given the longish process and many little details she has gone through to achieve the delish end result. Thank you, Carol.