This is the choice that decides which muesli you’re making. Raw flakes soften in a few minutes in milk and taste of plain grain. Soaked overnight, they swell and go creamy. Toasted dry, they brown, smell nutty, and stay crisp in milk for a few minutes. Baked with oil and a sweetener, they turn into granola.
Toasting is where the flavour comes from. Untoasted oats taste raw and a little floury; toasted, they taste of something.
The variables
- Oven. 160–175°C (325–350°F), on a sheet pan in a thin layer.
- Time. 15–20 minutes for oats and wheat flakes, stirring halfway, until golden and fragrant. Nuts toast faster (8–10 minutes) and go on a separate pan or in for the last part of the time.
- DonenessDonenessHow cooked a food is, judged by its internal temperature rather than the clock.. Go by colour and smell. They darken a little more as they cool, and they crisp as they cool, too.
- Dried fruit. Never toasted. It goes hard and bitter. Stir it in after the grain is cool.
- Salt. A pinch per batch, tossed through before toasting. It makes the grain taste toasty instead of flat.
Options
| Option | Pick it when | Changes |
|---|---|---|
| Raw | You want it quick, or you’re soaking it | Liquid: pour over and wait 5–10 minutes, or soak overnight |
| Soaked overnight | You want it creamy and cold | Liquid: about 1 to 1½ parts liquid to 1 part oats by volume |
| Toasted dry | You want crunch without fat or sugar | Keeps in a sealed jar for a month or so; eat it soon after the milk goes on |
| Baked with oil and sweetener | You want clusters (granola) | About 1 part oil and 1–1½ parts syrup to 8 parts oats by volume; it’s sweeter, richer, and keeps longer |
How it fails
- Burnt edges, pale centre: the layer was too thick, or it wasn’t stirred. Spread it thin and stir halfway.
- Bitter: the nuts or the fruit were toasted with the grain for the full time.
- Goes soft in the jar: it went in warm. Cool it completely on the pan first.
Recipes
Granola bars (the oats are toasted dry before they’re pressed with the binder).