Recipe

Apricot and almond toasted muesli

Start your day with this delicious toasted muesli - jam packed full of dried fruit, nuts and seeds and whole grains to keep your fueled for a big day ahead.

Nov 29, 2014 1:00pm
  • 5 mins preparation
  • 35 mins cooking
  • Makes 1 Kilogram
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Ingredients

Apricot and almond scrolls
  • 4 cup (400g) rolled oats
  • 1 cup (140g) rolled rye
  • 3/4 cup (125g) blanched almonds, chopped
  • 1/2 cup (80g) pumpkin seeds
  • 1/2 cup (80g) sunflower kernels
  • 1/3 cup (55g) sesame seeds
  • 1 cup (50g) chipped coconut
  • 1/2 cup (125ml) sunflower oil
  • 1/2 cup (150g) honey
  • 1 cup (165g) dried apricots, chopped
  • 3/4 cup (150g) sultanas

Method

Apricot and almond toasted muesli
  • 1
    Preheat the oven to 175°C (155°C fan-forced).
  • 2
    In a large bowl, combine the oats, rye, almond, pepitas, sunflower seeds, sesame seeds and chipped coconut.
  • 3
    Transfer to a large baking tray and add the oil and honey, mixing to combine.
  • 4
    Bake for 35 minutes, being sure to mix the muesli frequently to prevent it burning.
  • 5
    Cool completely then add the dried apricots and sultans.
  • 6
    Serve the muesli with milk, yoghurt and seasonal fresh fruit.

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