I made two batches of this side by side, one with golden syrup and butter and the other with agave syrup and plain oil. The latter is the winner in taste and texture. Amazing and thrilling really as it is not often that the healthy way is preferable!
This muesli is slightly sweet which can be bumped up with the addition of about 20g more agave syrup in the pre baking process, or the post baking addition of dried fruit or demerara sugar. For me, the extra sweetness is in the addition of honey with yoghurt. So please, do as your breakfast time wishes dictate.
The lightness in texture is due to the oil and agave to if you do add golden syrup, you will lose out on this almost airiness within the muesli.
80g roughly chopped almonds – very small pieces, easiest in blender
65g mixed seeds pumpkin, sunflower, sesame, linseed etc
70g dessicated coconut 20g plain oil
20g agave syrup – calorie free. I have seen it in Tescos and Waitrose
1. Mix all of the ingredients togther in a bowl.
2. Spread it on a baking sheet in the oven at 180 degrees C. Bake until golden (up to 20 minutes). Be careful to check often after 12 minutes as it is easily over done.
3. If you like, add dried fruit such as apricots, prunes, sultanas. Leave to cool.
I like it with greek yoghurt and honey.