This muesli is great used as a crunchy topping on plain yoghurt, sprinkled on top of a smoothie bowl, or simply as a breakfast cereal with milk and yoghurt for extra protein.
- Prep: 10 Minutes
- Cook: 25 Minutes
- Portions: 5.5 Cups
Ingredients:
- 4 cups wholegrain oats
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tsp cinnamon
- 1 ½ tbsp liquid honey
- 1 ½ tbsp rapeseed oil
- ½ cup dried fruit of choice (I used a mix of cranberries and diced dried apricots)
Method:
- Heat the oven to 170 degrees, fan bake
- Line an oven tray with baking paper
- Pour the oats, almonds, seeds and cinnamon onto the oven tray and mix to combine
- Heat the honey and oil in a small saucepan over a low heat until just combined, then pour over the oat mix and stir to combine
- Place the oven tray in the oven and cook for 10 minutes, stir, then cook for a remaining 6-8 minutes until golden brown
- Allow the oat mix to cool, then add the dried fruit and stir to combine
- Transfer the muesli to an air tight jar or container to store
