Recipe: Sunny toasted muesli

The sunny part for this muesli comes from the addition of golden turmeric and warming spices to bring a glow to the cooler mornings.
The recipe can be doubled to make a larger batch that will keep for up to a month.

Coconut flakes can be found at bulk food stores and some supermarkets, they add lightness and an enjoyable crunch to the muesli.

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Nicola Galloway
The sunny part for this muesli comes from the addition of golden turmeric and warming spices to bring a glow to the cooler mornings.

SUNNY TOASTED MUESLI

Preparation time: 15 minutes

Cooking time: 50 minutes

Makes about 6 cups

Ingredients

2 cups (240g) wholegrain rolled oats*

2 cups (160g) coconut flakes (or use extra rolled oats)

1 cup (150g) roughly chopped nuts almonds, hazelnuts, cashews

1 cup (150g) seeds sunflower, pumpkin, sesame

2 tsp ground cinnamon

1 tsp turmeric powder

1 tsp ground ginger

cup (125ml) olive oil or 125g butter

3 tbsp honey or cup maple syrup

Nicola Galloway
The recipe can be doubled to make a larger batch that will keep for up to a month.

Method

Preheat the oven to 160C (150C fan bake).

Combine the dry ingredients and spices on a large baking tray (or use two smaller trays).

In a saucepan, gently heat together the honey and oil or butter, whisking until combined. Pour this over the dry muesli and use a large spoon to mix well.

Cook for 45-50 minutes, until lightly toasted and golden, stirring every 15 minutes for even cooking rotate the tray if needed.

Cool the muesli on the tray. Store in a large airtight jar or container in the pantry. Consume within 1 month.

Serve muesli with your favourite toppings milk, yoghurt, fresh fruit or fruit preserves.

*Variation: For a gluten-free muesli, omit the rolled oats, add an extra cup of coconut flakes and cook as above. Once cooled, fold through 2 cups puffed rice or millet, or corn flakes.

Nicola Galloway is an award-winning food writer and the author of the Homegrown Kitchen cookbook. homegrown-kitchen.co.nz

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