Christmas crunch muesli
MAKES 7 CUPS (650G) PREP AND COOK TIME 45 MINUTES
30g coconut oil, melted
⅓ cup (80ml) pure maple syrup 2 teaspoons ground cinnamon
3 cups (270g) rolled oats
2 tablespoons sesame seeds
⅓ cup (50g) sunflower seeds
⅔ cup (90g) shelled pistachios, chopped coarsely
⅔ cup (80g) pecans, chopped coarsely ½ cup (25g) flaked coconut
½ cup (80g) dried cranberries
1 Preheat the oven to 160°C (140°C fan-forced). Line two oven trays with baking paper.
2 Combine oil, syrup and cinnamon in a large bowl. Add oats and seeds; toss to coat. Spread mixture over trays; bake for 20 minutes, stirring halfway during cooking. Stir in nuts and coconut; bake for 10 minutes or until golden brown. 3 Stir in cranberries; cool. Store muesli in an airtight container. Not suitable to freeze or microwave.