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Not Your Average Muesli with Buttery Crumble – vegetarian recipe
Stav Kogan

Not Your Average Muesli with Buttery Crumble

Forget bland, chewy muesli. This recipe incorporates a rich, buttery crumble for a delightfully crunchy, deeply satisfying breakfast packed with texture and flavour. It's perfect with yogurt and fruit, or even as a rustic dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 serving
Calories: 421
Ingredients Method Nutrition

Ingredients
  

  • For the Crumble Base
  • 300g (10.6 oz) / 2 ½ cups plain flour
  • pinch of salt
  • 150g (5.3 oz) / ¾ cup demerara sugar
  • 200g (7.1 oz) / 1 ¾ sticks cold unsalted butter, chopped
  • 200g (7.1 oz) / 2 cups rolled oats
  • 50g (1.76 oz) / ½ cup desiccated coconut
  • For the Mix-ins
  • 60g (2.12 oz) / ½ cup hazelnuts, chopped
  • 60g (2.12 oz) / ½ cup peanuts, chopped
  • 60g (2.12 oz) / ½ cup flaked almonds
  • 20g (0.71 oz) / 2 tbsp pumpkin seeds
  • 100g (3.5 oz) / ⅔ cup dried apricots, chopped
  • 100g (3.5 oz) / ½ cup pitted dates, chopped
  • 100g (3.5 oz) / ½ cup pitted prunes, chopped
  • 100g (3.5 oz) / ⅔ cup raisins
  • For the Chocolate Energy Boost Variation
  • 75g (2.65 oz) / ½ cup 70% cocoa solids chocolate, chopped
  • 50g (1.76 oz) / ⅓ cup dried cranberries
  • 50g (1.76 oz) / ¼ cup candied mixed peel
  • 75g (2.65 oz) / ½ cup chopped toasted hazelnuts
  • A sprinkling of cocoa nibs
  • for Perfect Crumble Muesli
  • Pantry Raid Friendly: Don't have hazelnuts or prunes? No problem! This recipe is incredibly versatile. Swap in any nuts, seeds, or dried fruits you have on hand. Pecans, walnuts, dried cranberries, or cherries would all be delicious.
  • Even Toasting is Key: Don't be tempted to skip the step of turning the crumble and nuts during baking. Moving them around every 10 minutes prevents the edges from burning and guarantees a uniform, golden-brown toastiness throughout.
  • Breakfast to Dessert: Think beyond the breakfast bowl. Serve a small portion warmed slightly and topped with a scoop of vanilla bean ice cream or a drizzle of rich cream for an incredible, rustic dessert.

Method
 

  1. Preheat your oven to 165°C (325°F) / 145°C fan / gas mark 3. Prepare two non-stick baking trays. 2. To make the crumble, sift the flour and salt into a large mixing bowl and stir in the demerara sugar. 3.
  2. Add the cold, chopped butter.
  3. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Alternatively, you can pulse it in a food processor. 4.
  4. Stir the rolled oats and desiccated coconut into the crumble mixture.
  5. Spread this evenly over one of the non-stick baking trays. 5.
  6. Bake the crumble mix for 20–25 minutes, or until golden brown. Be sure to turn it with a spatula every 10 minutes to ensure it bakes evenly. 6. On the second baking tray, spread out the chopped hazelnuts, peanuts, flaked almonds, and pumpkin seeds. Toast in the oven alongside the crumble for 15–20 minutes, turning regularly until golden and fragrant. 7.
  7. Remove both trays from the oven and allow everything to cool completely on the trays. This is a crucial step for maximum crunch! 8.
  8. Once completely cool, transfer the crumble and toasted nut mixture to a large bowl.
  9. Add the chopped dried apricots, dates, prunes, and raisins, and mix everything together until well combined. 9. Store your finished crumble muesli in a large airtight container for up to 1 month.
  10. Cool Completely: For the ultimate crunchy texture, you must let the crumble base and the toasted nuts cool completely before mixing them with the dried fruit.
  11. Mixing while warm will create steam and can make your muesli soft.

Nutrition

Calories: 421kcalCarbohydrates: 56gProtein: 8gFat: 23g

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