Morning Glory

This is what is left of the museli I made this week and this is my beautiful new teapot

I'm a toast and tea kind of breakfast person (let's face it often just tea). I know that cereal would be so much better for me so every so often I make my own museli. Sometimes I make toasted museli and sometimes natural. When I make the natural one I just combine rolled oats, shredded coconut, raisins, apricots, almonds, pepitas, sunflower seeds, LSA mix (linseed, sesame, almond) and cinnamon in quatities I make up as I go along. When I make toasted museli I sometimes follow a recipe. Here is my current favourite.

Orange toasted museuli

1/3 cup honey

1 tbls finely grated orange rind

1/3 cup freshly squeezed orange juice

2 cups traditional rolled oats (not the cut up instant porridgy type)

1/2 cup bran cereal sticks (like All Bran)

1/2 cup shredded coconut

1/2 cup pepitas (pumpkin seeds)

1/2 cup sunflower seeds

1/4 sesame seeds

1/2 cup craisins (dried cranberries)

1/2 cup dried apricots (finely chopped)

1/2 cup hazelnuts

1.Preheat the oven to 160C (or 140 if fan-forced). Line a large shallow tray with baking paper (I always have to use two).

2.Place honey orange rins and juice in a small saucepan over a low heat for 2-3 mins until honey is melted.

3.In a large bowl, combine all dried ingredients except dried fruit. Add honey mixture and toss to combine.

4.Spread mixture onto trays and bake until golden and crisp (anywhere between 10-20 mins depending on your oven) stirring occasionally as the outside bits often brown more quickly than the inside bits.

5. Cool on trays then stir through dried fruit. Store in an airtight container for up to 3 weeks. Serve like regular cereal with milk or use it to sprinkle over yoghurt or fruit.

Enjoy!