Friday, 2 May 2008

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.


Nicole Hogan said...

Loved your museli just made it Great reading your blog

Maddy said...

Hi Linda,
We are definitely going yo try this. Can hardly wait - it looks amazing and yummy.