A healthy breakfast option, and you can make up a big batch to last you for weeks


  • Servings: 2kg
  • Difficulty: easy
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  • 400g traditional rolled oats
  • 180g sunflower seeds
  • 125g pepitas (pumpkin seeds)
  • 250g mixed nuts (I use almonds, walnuts and cashews)
  • 1 tbs ground cinnamon (optional)
  • 200g honey
  • 50g maple syrup (you could also add some agave syrup to this if you wanted to)
  • 100ml vegetable oil
  • 200g dried apricots
  • 170g dried cranberries


  1. Preheat oven to 160°C.  Place the oats in a large baking dish and toast for about 30-40 minutes until the ‘raw’ oat smell goes and they are slightly toasted, then add in seeds and nuts and let them toast for about 10 minutes stirring occasionally.
  2. Combine the honey, syrup and oil in a small saucepan and set over a high heat until boiling. Pour over the oat mixture, add the dried fruit and cinnamon (if using) and mix well. Reduce oven to 120°C and return mixture to oven for another 30 minutes, stirring every so often, until golden.
  3. Allow to cool, then store in an airtight container.
  4. Serve with soy milk, low fat cow’s milk or some thick, low fat yoghurt.





















One thought on “Muesli

  1. Pingback: Breakfast Cereals: What to choose? | joanneleeson

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