I showed my sister the above photo and she called it a fancy muesli… Which it is, but hey! Don’t we need that sometimes? I certainly do. This luxe muesli is flavoured with orange zest and rose water, and is loaded with walnuts and figs. It’s a pretty special affair before the addition of edible dried flowers, let alone when it’s all dolled up with pretty pink rose petals.
I was considering calling this Persian Love Muesli – but, firstly, I am not that cute, and secondly, I’m always wary of cultural appropriation (particularly with something as close to the heart as food). Either way, this muesli is a homage to all your favourite Middle Eastern flavours – cinnamon, orange, rose, sesame, fig, walnut, pistachio, sour cherries… It’s almost too much! Except when you’re sitting down on a dreary weekday morning to eat such a decadent muesli, you’ll be thanking your past self for treating you so.
I love this muesli paired just with some coconut yoghurt, but some stewed seasonal fruit wouldn’t go astray here either (I’m lookin’ at you, rhubarb!). It would also make a lovely hostess or edible gift (not that you need to justify making such a luxe muesli just for yourself – you’re worth it.) xx
Orange and Rose Muesli with Walnut and Fig
Rose water is a soft floral essence available at Middle Eastern grocery stores and quality supermarkets, if you cannot find it then double the orange zest called for in the recipe – it will still be delicious. I buy dried rose petals sold as tea, but they can easily be left out of this recipe, if preferred or unavailable. To melt coconut oil, stand the jar in a bowl of hot water for 5 min.
Serves 10.
Prep time: 5 min
Cook time: 25 min
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Orange and Rose Muesli with Walnut and Fig
170g | 2 cups rolled oats (gf if needed)
80g | 1/2 cup sunflower seeds
2 tbls sesame seeds
100g | 1 cup walnuts, roughly chopped
50g | 1/2 cup nuts (I used pistachio and flaked almonds)
60ml | 3 tbls coconut oil, melted to liquid*
80ml | 4 tbls maple syrup (or other liquid sweetener)
1 tbls rose water (optional)
1/2 tsp ground cinnamon
1 tsp orange zest (about half an orange)
170g | 1 cup dried fruit (sliced figs, sour cherries, raisins and currents)
60g | 1 cup shredded coconut
a big pinch of dried edible rose petals (optional)
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Set your oven to 180C.
In a large bowl combine the oats, seeds and nuts. Pour over the melted coconut oil, maple syrup and rose water and toss well till coated. Stir through the cinnamon and orange zest, then pour into a large deep baking tray.
Spread the muesli out evenly and bake for 15 min, tossing halfway. Remove the tray and stir in the fruit and coconut, then return to the oven for another 5 min. Toss the muesli again and bake for a final 5 min, till golden and crisp (keep an eye on it as the fruit will catch quickly, remove the tray earlier if you think it is done).
Once cool, toss through the rose petals. Serve with coconut yoghurt, additional orange zest and a drizzle of maple syrup, or your favourite stewed fruit.
Store muesli in an airtight container at room temperature – will keep for at least 1 month.
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