Muesli (Slow Cooker)
I was a complete disbeliever that muesli could be prepared in a slow cooker, until of course, I tried it. This little mini oven toasts the oats on low heat to glorious effect. Just make sure you leave the lid ajar, or if you have a slow cooker that seals, leave the lid open completely and throw a tea towel (dish towel) over the top, covering about three-quarters of the bowl for evenly toasted perfection. And the best bit? The coconut oil roasting away makes your house smell like the beach, and probably that much-needed tropical holiday.
Makes approx. 1kg (6-8 cups).
Ingredients 9
375 g rolled oats, porridge oats
70 g puffed rice
15 g puffed quinoa
1 tbsp vanilla bean paste
125 ml coconut oil, melted
80 ml maple syrup
370 g mixed dried fruit, chopped if large
25 g shredded coconut
15 g yoghurt drops
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Method 4
Set your slow cooker to high. Add the , , , , , and to the bowl and use a wooden spoon to toss everything until well coated.
Cook, with the lid ajar, for 2 hours. Stir once or twice when walking past.
Spread the mixture out on a tray to cool completely.
Once cooled, add to a bowl with the , , and . Toss to combine before storing in airtight containers for up to 2 weeks.
