Morning Muesli

This recipe is easily adapted to what you have in your pantry and to what your tastebuds prefer. I enjoy my muesli deeply toasted and full of nuts and seeds. I am less of a fan of dried fruits, so keep these to a minimum with only a scattering of diced dates and dried mulberries. Feel free to add your own personal favourites, and experiment with flavours until you have found your ideal combination.

1kg of traditional rolled oats
1 cup of desiccated coconut
1/2 a cup whole almonds
1 cup of sesame seeds
1/2 a cup of pepitas, i love the dark green Styrian variety
1/2 a cup of sunflower seeds
1/4 cup of dried mulberries
1/4 cup diced dates
1 tsp of cinnamon
1 tsp vanilla powder
1/2 a cup coconut oil
1/2 a cup honey
A pinch of salt

Preheat your oven to 180 degrees, with a self ready in the middle. Prepare an large roasting dish with parchment paper lining the bottom.

In a large bowl combine your rolled oats, coconut, nuts and seeds, add the cinnamon, vanilla and salt and toss to combine.

In a small saucepan slowly melt your honey and coconut oil together.

Pour the liquid mixture over the prepare oats, nuts and seeds, toss carefully to coat.

Pour mix into your roasting dish and place in the oven for around 20 minutes. Have a look after 10 minutes and give the mix a good turn, keep an eye on things for the next 10 or so minutes as things can get quite toasty quite quickly. As soon as the mix is done, the oats should be a lovely golden brown and the nuts and seeds producing a lovely aroma, remove from the oven and let cool.

Once cool add the dried fruits and then transfer to a clean glass jar.

Serve with a dollop of yoghurt and some seasonal fresh fruit.

This mix will keep well for a month or two and also makes perfect gifts!

Makes one generous large jar of cereal.