SRC: Homemade Pecan Muesli

Welcome to this months edition of the Secret Recipe Club. This month I was assigned Claire’s blog – Claire K Creations. Claire is from Australia and it is so much fun teaming up with another Aussie blog. She has loads of recipes, posts on local farmers markets and some posts on crafts and gardening that I really enjoyed reading. I must start off by saying I love-love-LOVE Claire’s blog. I wanted to make every single recipe I saw. I had such a hard time picking a recipe for this month’s reveal. Check out her recipe index and you’ll see what I’m talking about. I love Claire’s posts on snacks and food that people usually pick up in the freezer aisle that can be made at home and honestly, looks (and I’m very sure, tastes) so much better than store bought. I’ve bookmarked her recipes for Party Pies, Healthy Savory Mince Pies, Ham Cheese & Chive Quiche and this Ham & Vegetable Fritata to try out soon. Oh, and did I mention that I have a list of other bakes and treats that I’ve bookmarked too. Thanks for the inspiration Claire! You’ve found a new follower in me 🙂

For this months reveal, I decided to try out her recipe for Macadamia toasted muesli. Very recently, I had tried out some muesli with pecans in it and I quite liked it. So I decided to swap in pecans for the macadamia. My next batch will be a macadamia one for sure. I have made muesli at home before. But what I really like about this recipe is that there is no added sugar. It just uses a bit of apple juice for sweetness and moisture. I used a juice without added sugar. It was really easy to whip up a batch. I don’t know why I haven’t been making my own muesli more often. Just four easy steps and pop it in the oven.

Homemade Pecan Muesli
3 cups rolled oats
1/4 cup dessicated coconut
1/2 cup mixed seeds and nuts (I used equal quantities of pepitas, sunflower seeds and chopped almonds)
1/4 cup chopped pecans
1 tsp cinnamon powder
1/2 cup apple juice
1. Measure out your dry ingredients in a large mixing bowl.
2. Mix the dry ingredients in the bowl.
3. Add the apple juice to the dry ingredients and stir through.
4. Place the mix on a baking tray that has been lined with baking paper and bake @120°C for an hour. Stir through with a fork every 15 minutes while it is baking to make sure the ingredients at the bottom get their time on the top to toast off nicely.

 Let the muesli cool down completely before you store it.

A little jar of this homemade muesli prettied up with some ribbon and a little gift tag would make such a nice little gift / hostess gift this holiday season.

For a good breakfast to go option, serve up this muesli with yogurt and some berries. Look at what I found at the store recently; a little Sistema container that lets you keep your muesli and yogurt with berries separate so that it doesn’t get soggy. And the little yogurt container has a slot for a spoon too. I’m so glad I found it. I need to pick up one of these for hubby too.

DISCLAIMER: This is NOT a sponsored post. I’m sharing a product that I find amazing with you.

If you’d like to be a part of the Club and join in the reveals, you can read all about it and sign up here.

Power Packed Snack Bars – Home Made Granola on the go

These little wonders are originally called Breakfast Bars, but I honestly think they’re great at any time of the day. Its a wonderful healthy alternative to other fried snacks and chips. The texture is a little chewy and the flavors are wonderful – it has the tartness of the cranberry, wonderful sweetness (though its not too sweet) of the condensed milk, the crunch of assorted nuts and a whole lot more. Whats great is that you can tweak this recipe and make it your own. Try out different ingredients, vary the dry fruit and the nuts to your liking and I’m sure you’ll find a combination that works best for you. They are great for a quick breakfast, almost like having home-made granola on the go. These bars are a great snack to take in to the office as well, to satiate any untimely hunger pangs.

In the recipe that follows, you’ll find the ingredients that I used, basically ingredients that I had on hand at the time. You can find the original recipe here. They may not be much to look at, but they are oh so good. Be warned, they are addictive ;o)

Power Packed Snack Bars
Adapted from: Nigella

1 can condensed milk (400g)
250g rolled oats (not instant)
75g dessicated coconut
100g dried cranberries
200g mixed seeds (I used walnuts, almonds and sesame seeds)

Preheat the oven to 130 degrees C. Grease a 23cm x 33cm x 4cm baking tray or use a disposable foil one. Grease it well so that you can take it off the pan easily.

Over a low flame, warm the condensed milk in a large pan. The pan should be large enough to hold all the ingredients and still have room for mixing.

Mix the remaining ingredients together and fold into the warm condensed milk. Using a rubber or wooden spatula, fold till evenly coated and well distributed.

Turn the mixture out on to the prepared baking sheet and press down and flatten with the spatula or using your hands. Even out the surface.

I kept mine in the oven for about 45 minutes, even though the original recipe says 1 hour, and it turned out just fine. After about 15 minutes cut into bars of whatever size you’d like. Be sure to cut while still warm, or else, you won’t be able to. After you’ve cut the bars leave it to cool completely before storing.

This recipe has been linked up with – Decidedly Healthy or Horridly Decadent Saturday Party, hosted by the lovely Maggie of Ceo A’s Draiocht. Thanks Maggie for letting me be a part of this.

Granola on Foodista