Protein muesli with lentils and honey
This recipe combines lentils, oats, barley and a variety of nuts and seeds for a homemade breakfast that is rich in protein and flavour. Naturally sweetened with honey and baked until golden, our muesli is a firm favourite that offers a satisfying crunch and nutty flavours. It's perfect for busy mornings, as the star of the brunch table or as a quick and easy snack on the go.
Ingredients
300 g Dried beluga or Anicia lentils | |
|---|---|
200 g Finely rolled oatmeal | |
100 g Barley flakes | |
75 g Almonds, coarsely chopped | |
75 g Hazelnuts, coarsely chopped | |
75 g Pumpkin seeds | |
100 ml Honey | |
20 g Butter |
Perfect your muesli toasting technique
Start by spreading the mixture evenly on a baking sheet lined with parchment paper. This allows for uniform heat distribution, ensuring all the ingredients toast at the same rate. Toast at a moderate temperature (around 175 °C as per the recipe) to prevent burning the honey and other delicate ingredients. Stir every 5-7 minutes to allow even toasting and prevent clumping. Keep a close eye towards the end, as it can quickly go from golden to burnt.
Customise your crunch
If you prefer extra crunch, add larger nuts, seeds and lentils first, letting them toast a few minutes longer before mixing in oats and smaller ingredients. You can also chop or blend the nuts and seeds for a smoother feel or leave them chunky for extra bite. For a softer chew, simply shorten the roasting time in the oven.
Ensure an even honey and butter coating
To guarantee an even coating, start by melting the butter and honey in a small saucepan over low heat. This helps them combine smoothly and makes it easier to coat all the ingredients. Pour the warm mixture over the muesli in a large mixing bowl, then use a spatula or wooden spoon to stir thoroughly, making sure all the oats, nuts and lentils are well-coated. For best results, stir from the bottom of the bowl to bring any dry bits to the top, ensuring no part is left uncoated. A gentle toss ensures each ingredient gets a light, even layer of sweetness and richness, which will help the muesli toast evenly and achieve a beautiful golden colour.
Questions about protein muesli
Below, find answers to common questions that will guide you in making your protein muesli better, including tips on storage and cooking techniques.
What sets muesli apart from granola?
Can I use pre-cooked lentils in this recipe?
What is the best way to store protein muesli?
Nutritional values
Nutritional value, per
2521 Kcal
| Fibre | 56 gram fibers |
| Protein | 79.8 gram |
| Carbohydrates | 189.9 gram |
| Fat | 161.2 gram |
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How do I know my lentils are cooked?
A taste test is the best way to confirm – they should be tender but still hold their shape, without being mushy. Properly cooked lentils will have a slight bite, similar to al dente pasta, but will be easy to chew. Another indicator is their appearance: cooked lentils should look plump and lose their raw, hard texture. If you’re making lentils specifically for muesli, make sure they’re fully drained and slightly firm to the touch, as overcooked lentils can be too soft and add unwanted moisture to the recipe.
Selecting quality ingredients for your protein muesli
Selecting high-quality ingredients is key to this recipe. Choose fresh, rolled oats for a hearty base and ensure that any nuts or seeds you add are raw and unsalted for the best flavour and texture. When it comes to lentils, look for green or brown varieties, as they hold their shape better during cooking and toasting. Using pure honey as a sweetener provides a natural sweetness without overpowering the other flavours. By choosing fresh, quality ingredients, you’ll create a perfectly balanced protein muesli that’s rich in both flavour and texture.
Innovative preparation techniques
Transform your protein muesli from a basic breakfast to a gourmet delight with simple adjustments in preparation. Try lightly toasting the oats, nuts and seeds separately before mixing them together to enhance their natural flavours and add extra depth. This step alone can significantly improve your muesli's appeal.
You can also experiment with infusing the honey with a hint of cinnamon, nutmeg, cardamom or even ginger before coating the muesli mixture, adding aromatic warmth to each bite.
Don't rush the cooling time
Allowing the muesli to cool completely on the baking sheet without stirring helps it set, giving you a satisfying texture. Stirring too soon can break up the clusters and make the muesli less crunchy. Leaving it undisturbed also lets the honey harden slightly, binding the ingredients together. Once fully cooled, gently break up any large clusters to achieve the perfect balance of crunch and chewiness. Taking the time to let your muesli cool properly is a simple step that makes a big difference in texture and enjoyment.
