750 ml (3 cups) rolled oats
250 ml (1 cup) puffed wild rice (see this recipe here)
175 g (1 ½ cup) flour
90 g (½ cup) brown sugar
125 ml (½ cup) maple syrup
60 ml (¼ cup) sesame oil
125 g (½ cup) diced dried figs
40 g (1/3 cup) roasted pecans
40 g (1/3 cup) roasted almonds
40 g (1/3 cup) walnuts
60 g (¼ cup) melted butter
5 g (1 teaspoon) salt
- Preheat oven to 350 °F (180 °C)
- Cover the bottom of a cookie sheet with parchment paper and butter the paper.
- In a large mixing bowl, mix the flour, rolled oats, puffed wild rice, brown sugar, diced dried figs, pecans, almonds, walnuts and salt. Thoroughly mix the dry ingredients using a spatula.
- In a saucepan over medium heat, mix the butter, maple syrup and oil until bubbly.
- Pour the hot syrup over the dry ingredients and mix using a spatula until all ingredients are wet.
- Spread the preparation evenly over the buttered cookie sheet. Place in the oven for 25 minutes or until the ingredients are golden brown. It is important to flip the ingredients regularly in order to achieve an even roasting.
- Let cool for at least 30 minutes before pouring the muesli into an airtight container.
Milk! Of course, but why not vanilla-flavored soymilk? You could also go the way of Oolong tea.
This recipe is based on the aromatic path of sotolon, an aromatic compound developed by the roasted nuts of the classic muesli mix. We added dried figs, maple syrup and puffed wild rice, all of which share this sotolon aromatic profile, making this muesli mix even tastier than ever. Use it for breakfast or brunch and even, why not, for dessert!