BUCKINI & BERRY MUESLI CLUSTERS

PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES 5 CUPS

1 cup (110g) rolled oats

1 teaspoon ground allspice ½ teaspoon ground cardamom ½ teaspoon sea salt flakes 2 tablespoons rice malt syrup 1 tablespoon coconut oil, melted 1 cup (180g) activated buckinis (see

tips on page 72)

1 cup (30g) puffed quinoa (see tips) 1 cup (30g) puffed buckwheat

(see tips)

¼ cup (30g) goji berries

¼ cup (35g) dried cranberries

¼ cup (40g) chia seeds

¾ cup (75g) freeze-dried

pomegranate seeds

1 Preheat oven to 180°C/160°C fan. 2 Place oats on a large shallow-sided oven tray. Sprinkle with spices and salt, then drizzle with syrup and oil; toss to coat. Bake for 10 minutes or until mixture is sticky and golden, stirring once during cooking. Cool, then break into clusters. Use a spatula to scrape the mixture from the tray as it will be caramelised.

3 Place remaining ingredients in a large bowl with oat clusters; toss to combine. Place in a glass jar or airtight container.

SERVING IDEAS

Serve clusters with nut, oat or soy milk and vegan coconut yoghurt, or sprinkle clusters over berries or stone fruit as a crunchy topping.