Anzac Muesli Clusters
Photography by Olivia Galletly.
Celebrate the Kiwi holiday with a nourishing bowl of muesli – with a distinctly Anzac twist.
INGREDIENTS
2 cups of whole oats
1 cup rolled oats
1 cup of shredded coconut
¼ cup pumpkin seeds
3 tablespoons chia seeds
½ cup coconut oil, melted
¼ cup golden syrup
¼ cup apple juice
½ teaspoon vanilla extract
¼ teaspoon cinnamon
METHOD
Preheat oven to 160°C and line a brownie tin with baking paper, I used a 35cm x 20cm tin.
Place all ingredients in a large bowl and stir to combine.
Press muesli into baking tray and bake for 30 minutes. Using a spatula, turn muesli over and press back down into tray. Bake for another 20 minutes, then turn the oven down to 140°C and bake for a further 20 minutes. If the muesli still feels moist, return to the oven for a further 10–15 minutes.
Remove from oven and let cool completely in the tin. Break the muesli up into bite size clusters.
Serve with yoghurt, milk and seasonal fresh fruit. Keep muesli in an airtight container.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.