Musing about Museli

I love toasted museli, and making it isn't difficult. This is the second batch made recently, I use it as topping on the stewed apples whose jars haven't sealed properly and it makes a yummy breakfast with homemade yoghurt sweetened with honey.



4 cups of organic rolled oats
1/2 cup of seasame seeds
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
3/4 cup of shredded coconut
1/2 cup of sultanas or mixed dried fruit
1/2 cup of honey (warmed till it's runny)
1/4 cup of vegetable oil

throw the lot in a big pan and mix till the honey and oil is thoroughly blended in, then pop it in a moderate oven, turning the mix over every five minutes or so till it is evenly golden brown. Allow to cool before putting in a airtight jar or container.