Muesli – from Kitchen Wench Blog
Ingredients (serves 4-5)
250g jumbo rolled oats
60g flaked almonds
60g pumpkin seeds (pepitas)
60g sunflower seeds
1/2 tsp ground ginger
1 pinch salt
60g unsalted butter
6 tbsp honey
Zest of 1 orange
80g dried cranberries
80g dried blueberries
1. Preheat the oven to 180 degrees C, then combine the rolled oats, pumpkin seeds, sunflower seeds, flaked almonds, ground ginger and salt in a large bowl and set aside. Measure out the dried blueberries and cranberries into a separate bowl and set aside.
2. Melt together the butter and honey, then stir in the orange zest and then pour over the oat mixture and stir well to make sure it is combined and the oats are evenly wettened. Spread the oat mixture onto a lined large baking tray and bake for 15-20 minutes, stirring every 5 minutes to ensure the mixture toasts evenly. Once the oats are fragrant and lightly golden, remove from the oven.
Do not wait till the oats are dark golden in colour – remember that the mixture will retain heat and therefore continue to cook for another 5 or so minutes after it has been removed from the oven. If you get them perfectly toasted in the oven, they could be on the burnt side by the time they’ve cooled.
3. Allow the oats to cool and crisp up on the baking tray, then remove to a large mixing bowl and stir in the dried cranberries and blueberries. Once the oats are completely cool, store in an airtight container and place in a cool dry place.
I made this today – but I changed it a bit.. it smells so good.