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Honey & Olive Oil Muesli

We love making a big batch of this muesli every few weeks. Its so much more economical than buying storebought, plus it’s not too sweet and healthy enough to eat everyday. We especially like to pair it with Greek yoghurt and poached fruit. Use maple syrup to make this vegan.

Prep Time

10 mins

Cook Time

30 mins

Serves

makes about 8 cups

Breakfast

Vegetarian

Vegan

Kids

Found in "Summer at Home"

Ingredients

4 cups wholegrain rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

1/2 cup coarsely chopped almonds

2 tbsp cinnamon

1/4 tsp flaky sea salt

1/4 cup honey, or maple syrup

1/4 cup extra-virgin olive oil

3/4 cup apple juice

Method

Preheat your oven to 150ºC/300ºF fanbake and take out a large roasting tray.

Combine the oats, seeds, almonds, cinnamon and salt in a large bowl.

Heat the honey, olive oil and apple juice in a pot over gentle heat, stirring to combine. Remove from the heat and pour this mixture over the dry ingredients. Stir to coat the oats in the honey mixture.

Spread the mixture out evenly onto your tray and bake in the oven until lightly golden brown (about 30 minutes). During cooking, occasionally stir the muesli with a spatula – this will ensure an evenly toasted consistency.

NOTE

You can substitute whatever seeds and nuts (e.g. chia, flaxseed, hazelnuts, coconut etc.) you have, just stick to the same ratios given.