Toasted Museli
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 400 grams rolled oats
- 200 grams sunflower seeds
- 300 grams pepitas (pumpkin seeds)
- 100 grams slivered almonds
- 90 grams coconut flakes
- 150 grams sultanas
- 150 grams dried fruit (such as mango, cranberry, apricot)
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 300 grams agave syrup (or honey/maple syrup)
- 90 grams liquid coconut oil
Instructions
- Preheat the oven to 160 °C. Line three trays with baking paper.
- Combine the oats, sunflower seeds, pepitas, almonds and coconut flakes in a large mixing bowl. Add the agave, coconut oil, cinnamon, nutmeg and all spice. Stir until everything is thoroughly mixed through.
- Spread the mixture across the three baking trays, ensuring each tray is spread to form a thin layer.
- Bake for 30-40 minutes, stirring the mixture half way through. Cook until everything is a lightly golden brown.
- Remove from the oven and allow to cool completely. Once cool stir through the sultanas and dried fruit. Place into an airtight container.
- Serve with yoghurt or milk/soy milk and fresh berries.