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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SUNNY TOASTED MUESLI
Preparation time: 15 minutes
Cooking time: 50 minutes
Makes about 6 cups
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
½ cup (125ml) olive oil or 125g butter
3 tbsp honey or ¼ cup maple syrup
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