favourite toasted muesli

This is a super simple and favourite muesli recipe, and makes enough to fill two big jars with a little left over. Obviously you can mix it up and add in dried fruit, more nuts and seeds, or something else. This keeps our family in muesli for breakfast for a week or two, but also makes a great snack anytime. Just add fresh or stewed fruit, yoghurt and milk.

In a big bowl (or two, if easier), mix together:

5 cups of wholegrain oats

1 cup each of sunflower and pumpkin seeds

1 cup long thread coconut

1 cup each of raw and roughly chopped almonds and cashews.

In a small saucepan, melt together:

2 spoonfuls of honey with 1/3rd cup oil.

Stir the hot oil mixture through the muesli ingredients until thoroughly coated.

Spread the mixture in shallow layers on trays lined with baking paper and toast in a slow oven of about 120 degrees Celcius, stirring once or twice to ensure everything is evenly toasting. Let it cool completely before tipping into airtight jars.