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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!