It’s too hot to use the oven for making muesli. The slow cooker does a great job very efficiently and is less likely to burn it. It takes nearly two hours but just needs a stir now and then. Here’s the recipe I use in my large slow cooker (I think it’s about 5 litres). Use half quantities in a smaller one.
Toasted muesli in the slow cooker
Ingredients
- ¼ cup coconut oil
- ¼ cup soft brown sugar
- ¼ cup orange juice
- 1 teaspoon salt
- 750g wholemeal rolled oats (not the dusty instant oats - Harraways are good)
- 1 cup coconut thread
- ½ cup each linseed, sunflower seeds and sesame seeds
- 1 cup chopped dried apricots
Instructions
- Switch the slow cooker to 'high' and put in the oil, sugar, juice and salt. Give it a stir after about 10 minutes to dissolve the sugar and add the remaining ingredients, except the apricots. Stir well and spread the mixture up the walls of the cooker.
- Cook on high for an hour, stirring well every 15 minutes or so with a silicone spatula to make sure nothing is stuck in the corners. Wipe the moisture off the inside of the lid each time.
- After an hour rest the spatula across the cooker to keep the lid ajar. Keep stirring for another half hour or so or until the muesli is coloured to your liking.
- Turn off the slow cooker, remove the lid, stir in the chopped apricots and allow to cool, continuing to stir occasionally. Store in an airtight container once cold.