Roasted grapes? Sounds weird but really works. Baking them for 20 minutes gives them a delicious richness, but retains the freshness unlike raisins. And for those of us conscious about our sugar intake – natural as well as refined – this muesli is powered by cinnamon! Another food hero here is buckwheat – it’s just brilliant in muesli; I can’t get enough of the texture, but also for its mild taste and of course, nutritional benefits. For a grain – or a pseudo grain (buckwheat is actually a seed related to rhubarb) – gluten-free buckwheat scores quite highly in the protein stakes as well as being full of essential minerals such as zinc, copper and manganese. It can also help to stabilise blood sugar.
This muesli couldn’t be easier to prepare – far less fiddling around than making granola – which is just as well as my children keep clamouring for it.
It’s up to you on the amount of grapes to use. I started off with 250g which felt a bit mean – 500g worked better for me but I love a really fruity muesli, personally. Play around with the amounts – you won’t break the recipe!
Ingredients (serves 4)
Preheat the oven on 200 (fan)/220 (conventional)
- Warm up the coconut oil in a baking tin, pour in the orange juice and then throw in the grapes – give a little stir to make sure everything mixes. Roast for 20 minutes, giving another stir half way through.
- Meanwhile, in a large frying pan, dry fry the oats and buckwheat with the cinnamon powder for 5 minutes, shaking the pan regularly to stop the grains catching on the bottom.
- When the grapes are done, turn the oven down to 150 (fan)/170 (conventional). Line the baking tray with some greaseproof paper and mix the grapes, grains, sunflower seeds and coconut chips together.
- Bake for 20 minutes, stirring half way through to ensure that everything is cooking evenly.