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Rich in magnesium, phosphorus, iron and B vitamins, oats are also a renowned source of betaglucan, a type of soluble fibre that helps to lower blood cholesterol.
5 cups rolled oats
1/2 cup flaked almonds
1/2 cup shredded coconut
1/4 cup honey
1/3 cup sunflower seeds
1 cup wheatgerm
1 cup crunchy bran cereal
1/2 cup sultanas
1 cup sun-dried apricots, chopped
- Preheat the oven to 200°C. Place 3 cups of the oats on a baking tray and cook for 4 minutes. Stir the oats and cook for a further 4 minutes or until crisp. Put aside in a large bowl.
- Place the almonds on the baking tray and cook for 1 minute. Add the coconut and continue cooking for 3 minutes or until lightly golden. Add to the toasted oats and put aside.
- Place the remaining oats on the baking tray, drizzle with honey and bake for 3 minutes. Stir well, then cook for a further 6 minutes, stirring again after 3 minutes. Allow to cool on the tray.
- Add the honeyed oats, the sunflower kernels, wheatgerm, bran cereal, sultanas and apricots to the oat and nut mixture. Toss well to combine. Store the cooled muesli in an airtight container.
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