RECIPE : chai roasted muesli

this recipe for chai roasted muesli is so great for autumn morning breakfast with the warming flavours of the chai spices. and it’s super easy to make too. i like making a lot at once and have it with my oat milk for breakfast, in my smoothie bowl for lunch, or just grabbing a handful straight out of the jar as a snack.

this is also a nut-free and gluten-free version (as long as your using gluten-free oats), so it’s allergy friendly. and packed with vitamins, minerals, healthy fats and fibre – from the sunflower and flax seeds, dried fruit, oats and puffed rice.
roasting the muesli gives it a deeper flavour, and chewier consistency.

chai roasted muesli
200 ml / 0.8 cup pitted dates, soaked for about 1 h
1500 ml / 6.25 cups puffed brown rice (or white rice if you can’t find brown)
500 ml / 2 cups rolled oats (use gluten-free if needed)
300 ml / 1.25 cups organic raisins
100 ml / 0.4 cup sunflower seeds
100 ml / 0.4 cup flax seed meal
1-2 tbsp homemade chai spice mix
(or use any of the spices cinnamon, cardamom, ginger, cloves, and nutmeg to taste)

– preheat your oven to 150°C / 300°F.
– mix all the dry ingredients in a huge bowl, or 2 smaller ones.
– mix the soaked dates in a food processor or hand mixer, until completely smooth – addingwith a little bit of the date soaking water as needed.
– add the dates to the dry bowl and mix with your hands until the dates have been mixed in evenly.
– spread evenly on 2 parchment paper covered oven trays, and toast each batch in the oven for about 10 – 15 mins, until completely dry, stirring every 5 mins or so.
– keep in an airtight container.

i’m having some for brunch tomorrow – that’s for sure !
have a beautiful weekend.

love // jenny

____
p.s. make sure to never miss a post – follow me on bloglovin’ !