DIY breakfast cereal
A yummy snack or breakfast staple this toasted muesli is great with fresh, dried or stewed fruit and yogurt.
Makes a big jarful
5 cups rolled oats
1 cup chopped almonds
1/2 cup sunflower seeds
1 cup coconut- shredded or desiccated
3/4 cup oil- macadamia/ coconut/ butter
4 tablespoons honey/ rice malt/ maple syrup / agave
1/2 teaspoon cinnamon
2 tablespoons sesame seeds
Preheat oven. 180 degrees C
Chop up almonds or use sliced almonds if you want to save time.
Combine oil and sweetener in a small pot, warm so they combine.
Put all dry ingredients into a large tray with one inch sides.
Pour liquid over top and stir.
Place in oven, bake for 30 minutes, stirring every 8 minutes.
Stir again, turn off oven and open oven door for cooling.
Put in jars when completely cool.
Use whole almonds if you want to go chemical free or organic (sliced almonds are conventional)
Use a combination of sweeteners- rice malt and maple syrup mixed is less sweet and less expensive.
Make an Australian muesli. You can reduce food miles by careful selection of ingredients for this receipe.
Other nuts, keep to one cup and make a combination.
If you want to add dried fruit, add at end when muesli is cool.
Vary the sweetness by using rice malt for less sweet to maple syrup for the ultimate indulgence.
Use almonds or any combination of your favourite nuts.
Use your oil of choice.
Recipe by Alison Garland