Protein muesli with lentils and honey

Protein muesli with lentils and honey

30 min
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.
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https://www.arlafoods.co.uk/recipes/protein-muesli-with-lentils-and-honey/

Instructions

  • Rinse the lentils and boil them in plenty of water for 10 minutes. Put them in a sieve and let them drain well.
  • Mix the lentils with the dry ingredients.
  • Place baking paper on 2 sheets and spread the mixture on it.
  • Spread honey and butter over the mixture.
  • Toast the muesli in the oven for approx. 20 minutes at 175 °C, stirring 2-3 times along the way.
  • Allow to cool on the paper on a baking rack and store in an airtight container.
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Enjoy!
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?
Muesli and granola share similar ingredients, but they differ in preparation and texture. Muesli is typically a raw mixture of ingredients like oats, lentils, nuts and seeds as used in this recipe, lightly coated with honey and butter before toasting. This gentle method brings out the flavours without the heavy sweetness and crunch of granola. Unlike granola, which is typically baked with oil and more sweetener to create clusters and a caramelised texture, this muesli has a subtle, natural flavour that’s versatile and lighter.
Can I use pre-cooked lentils in this recipe?
Yes, pre-cooked lentils can be a convenient option, but they may slightly alter the texture of this protein muesli recipe due to differences in moisture and consistency compared to home-cooked lentils. To get the best results, drain and rinse the lentils thoroughly to remove any excess liquid. Spread them out on a paper towel to pat dry, ensuring they’re as dry as possible before adding them to the mixture. You may need to extend the baking time slightly to achieve the desired crunch, as pre-cooked lentils can take a bit longer to crisp up. Keep a close eye on them as they toast to avoid over-drying or burning, stirring occasionally for even results.
What is the best way to store protein muesli?
To keep your muesli fresh and crunchy, store it in an airtight container once it has completely cooled. Glass jars or containers with tight-sealing lids work best, as they prevent moisture from getting in and keep it from becoming stale. Store the container in a cool, dry place, like a pantry, away from direct sunlight. Properly stored, your muesli should stay fresh for up to two months. For longer storage, consider refrigerating to preserve the flavours and maintain its crunch.

Nutritional values

Nutritional value, per

2521 Kcal

Fibre 56 gram fibers
Protein 79.8 %
Carbohydrates 189.9 %
Fat 161.2 gram

Ingredients

Dried beluga or Anicia lentils
300 g
Finely rolled oatmeal
200 g
Barley flakes
100 g
Almonds, coarsely chopped
75 g
Hazelnuts, coarsely chopped
75 g
Pumpkin seeds
75 g
Honey
100 ml
Butter
20 g
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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.

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