You can save LOADS of money on your grocery bill if you simply ditch any form of packaged muesli product from your kitchen cupboard. This version rocks in flavour and texture – make a couple of batches at a time as it stores well. It’s a good little topper for your morning smoothie or night-time ‘nice-cream’ treat. Serve it swimming in your favourite milk or with a generous dollop of Cow’s milk yoghurt topped with your favourite seasonal fresh fruit.
Makes approximately 900 g (2 lb/6 cups)
Preparation time 5 minutes
Cooking time 26 minutes + cooling
125 g (4½ oz) unsalted butter, chopped
440 g (15½ oz) rolled (porridge) oats
50 g (1¾ oz/½ cup) pecans
75 g (2¾ oz/½ cup) pepitas (pumpkin seeds)
80 ml (2½ fl oz/1/3 cup) pure maple syrup
milk of choice, to serve
Preheat the oven to 200°C (400°F)/180°C (350°F) fan-forced.
Line a large baking tray with baking paper.
Melt the butter for 1 min/120°C/speed 1. Add all the remaining ingredients. Chop for 5 sec/speed 5.
Transfer the oat mixture to the prepared tray. Using your fingertips, gently spread the mixture out evenly over the tray (there should be some crumbly bits and some macadamia-sized clumps).
Bake the mixture for 25 minutes, carefully turning twice during cooking, or until golden and crisp. Leave to cool on the tray.
Eat the muesli immediately with your milk of choice, or store out of direct sunlight in an airtight container for up to 2 weeks.
Images and recipes from Wholefood Thermo Cooked by Tracey Pattison (Murdoch Books RRP $39.99). Buy the book here.
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