Jul 252010

500g rolled oats
150g sunflower seeds
150g pumpkin seeds
200g almonds, chopped (or flaked or slivered)
100g pecans, chopped (or other nuts of your choice)
50g of seeds (I use linseed, chia, sesame or whatever I have in the pantry)
1 teaspoon cinnamon (or to taste)
½ teaspoon nutmeg
150ml sunflower oil or other light oil (not olive)
150ml maple syrup
200g dried fruit


In a large bowl, mix all the ingredients other than the dried fruit until lightly coated in the oil and syrup.

Spread out on baking paper on trays about 1-2cm thick. Bake at 160degC for about 15 minutes, using a spoon to stir, and turn over the muesli on each tray about halfway through cooking time. Turn off oven and leave the trays in to cool (alternatively, cook for about a further 10mins and cool out of the oven).

When cool, you can add any dried fruit if desired and stir through before storing in airtight container (do not add the dried fruit upfront as it will harden too much in the oven).


Megan Goodman

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