Breakfast, as we know, sets the tone. A nourishing, fibre-rich, low glycaemic-index meal in the morning helps keep energy and focus steady for hours. Unfortunately, many supermarket mueslis are roasted with sugar or honey — better than plain sugar, yes, but still a quick carb causing bloodsugar spikes. That’s where agave syrup steps in. It lends just the right sweetness while keeping your blood sugar more balanced.
This muesli was created in collaboration with nutritionist Jaanika Tapver for the September 2021 issue of Pere ja Kodu. Together, we mapped out full-day meal plans that are not just wholesome, but also deeply satisfying.
If you’re roasting your muesli, keep in mind: some vitamins and minerals don’t love heat. That’s why we add almonds, chia seeds, and other superfoods after roasting. The same goes for goji berries, hemp seeds, or anything you’d rather preserve in its natural state. Think of this as both smart nutrition and a little act of care.
This recipe yields a generous jar — enough for about ten weekday mornings for a child. But don’t hesitate to double the batch. A good muesli is always welcome.
Crunchy Almond Muesli
Ingredients
Preparation
-
Preheat the oven to 150°C. In a large bowl, combine the oat flakes, sunflower seeds, coconut oil, and agave syrup. Stir until evenly coated. Spread the mixture onto a baking tray lined with baking paper. Roast in the oven for 8–10 minutes, until lightly golden and fragrant.
-
Meanwhile, pulse the almonds in a food processor until coarsely chopped. Transfer the roasted oat mixture into a clean bowl. Add the ground almonds, desiccated coconut, and chia seeds. Mix well. Store the finished muesli in a sealed glass jar at room temperature.
-
To serve, spoon the muesli over plain yoghurt and add a handful of fresh fruit. A small reminder: flavoured yoghurts often contain hidden sugars, which undo some of the low-GI benefits. Instead, sweeten your yoghurt naturally — with berries, banana, or a drizzle of agave — and let the real flavours shine.
