The whole family will enjoy this year-round go-to breakfast. This versatile, lightly sweetened muesli is lovely paired with stewed fruits and yoghurt over the winter or fresh fruits, honey and yoghurt in the summer.
INGREDIENTS
1 cup walnut pieces
1 cup pecans, roughly chopped
1 cup hazelnuts
1 cup whole skin-on almonds
1 cup long thread coconut
1 cup pumpkin seeds
1 cup sunflower seeds
8 cups rolled oats
50 grams butter
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/3 teaspoon freshly grated nutmeg
pinch of sea salt
To finish
1 cup sliced dried apricots
1 cup dried goji berries or cranberries
Two 33 cm x 43 cm lipped baking trays
METHOD
Preheat the oven to 160˚C.
Combine all the nuts, coconut, seeds and the oats in a very large bowl.
Place the remaining ingredients in a small saucepan and bring to the boil over medium heat. Immediately pour over the dry ingredients. Stir thoroughly until the oats and nuts are all lightly coated. There is not a lot of liquid.
Spread evenly over the trays and bake for 20 minutes, turning the muesli every 5 minutes, until lightly golden. Cool completely then add the apricots and goji berries or cranberries. Store in airtight containers. Makes 17 cups
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