Meals and Courses

  • 350 g (11½ oz) rolled oats
  • 75 g (3 oz) coconut chips
  • 75 g (3 oz) sunflower seeds
  • 200 g (7 oz) pumpkin seeds
  • 150 g (5 oz) flaked almonds
  • 100 g (3½ oz) hazelnuts
  • 4 tablespoons maple syrup
  • 2 tablespoons sunflower oil
  • 250 g (8 oz) sultanas
  • 75 g (3 oz) dried figs, roughly chopped
  • soya milk
  • raspberries

Mix together the oats, coconut chips, sunflower and pumpkin seeds, flaked almonds and hazelnuts in a large bowl.

Transfer half the muesli mixture to a separate bowl. Mix the maple syrup and oil together in a jug, then pour over the remaining half of the muesli and toss really well to lightly coat all the ingredients.

Line a large roasting tin with baking parchment, scatter over the syrup-coated muesli and spread out in a single layer. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 15–20 minutes, stirring occasionally, until golden and crisp.

Leave to cool completely, then toss with the uncooked muesli and the dried fruit. Store in airtight storage jars. Serve with soya milk and raspberries.

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