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Ingredients
- 100 g (3 1/2 oz) puffed corn
- 150 g (1 1/2 cups) rolled oats
- 100 g (1 cup) pecans
- 135 g (1 cup) macadamia nuts, roughly chopped
- 100 g (3 1/2 oz) flaked coconut
- 200 g (7 oz) LSA (linseed, sunflower and almond mix)
- 100 g (3 1/2 oz) dried apples, chopped
- 200 g (7 oz) dried apricots, chopped
- 125 g (4 1/2 oz) dried pears, chopped
- 125 ml (1/2 cup) maple syrup
- 1 teaspoon natural vanilla extract
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Place the puffed corn, rolled oats, pecans, macadamia nuts, coconut, LSA, apples, apricots and pears in a bowl and mix to combine.
2. Place the maple syrup and vanilla in a small saucepan and cook over a low heat for 3 minutes, or until the maple syrup becomes easy to pour. Pour the maple syrup over the mixture and toss lightly to coat.
3. Divide the muesli mixture between two non-stick baking dishes. Bake for about 20 minutes, turning frequently, until the muesli is lightly toasted. Allow the mixture to cool before transferring it to an airtight container.
