I love the crunch of toasted museli and like to make it at home using apple juice and honey. It is yummiest with really cold milk, topped with chopped fresh fruit and a dollop of fruit yoghurt. But its also good sprinkled on top of a bowl of bircher oats or porridge or just plain yogurt. The only problem is that Tom loves it too and he can eat faster than me.
I make it with a tropical twist partly because I love the macadamias and partly because I compulsively buy little packets of dried pineapple, papaya and mango from Aldi. I cannot go in there without coming out with another packet.
This is a very flexible recipe. You could use vegetable oil or no oil instead of the coconut oil. You could use more or less or different fruits and nuts and seeds. If you want it sweeter just add sugar to the juice mixture to taste. You could also add some salt.
Tropical toasted museli
400 grams rolled oats
100 grams sunflower seeds
100 grams shredded coconut
2 tsp cinnamon
1 tsp powdered ginger
1/4 cup apple jucie
1 Tbs coconut oil
150 grams macadamia nuts chopped
1 cup finely sliced mixed dried fruit (mango, pineapple, papaya and banana)
100 grams shredded coconut extra
Mix oats, seeds, coconut and spices in a large bowl
Combine juice, honey and oil and heat in microwave for about 1 minute until all melted and combined
Pour juice mixture over oat mixture and mix well.
Spread oats in an even layer in two baking tins
Bake for 20 minutes, stir well, then bake for another 20 minutes.
Remove from oven and allow to cool.
When cool combine oats in a large bowl with nuts, fruit and extra coconut
Store in an airtight container and if necessary hidden from other householders.