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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
Breakfast
Vegetarian
Vegan
Kids
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.
