Ingredients

• DRY INGREDIENTS
• 2 cups raw oats
• 1 cup instant oats
• 1 cup quinoa flakes
• 1 cup shredded or desiccated coconut
• 1/2 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup pepitas
• 1 tbsp linseeds
• 1 tbsp cinnamon powder
• 1/4 cup wholemeal flour
• WET INGREDIENTS
• 1/4 cup olive or sunflower oil
• 1/4 cup coconut oil
• 2/3 cup honey
• 2 tbsp tahini
• 2 tbsp butter
• SUGGESTED TOPPINGS (adjust according to taste)
• 1/2 cup sultanas
• 1/4 cup dried apricots, chopped

Method

1. Pre-heat oven to 180°C
2. Mix all of the dry ingredients, except sultanas and apricots, together in a large bowl.
3. In a separate bowl, melt the wet ingredients together (I sit the bowl on a smaller bowl of hot water).
4. Pour wet ingredients into the dry ingredients and mix together with hands.
5. Spread a thin layer mixture onto two baking trays and bake for 10 minutes.
6. Remove trays and mix muesli before returning to the oven for a further 10 minutes (or until brown and crispy.
7. Allow to cool then mix through the toppings and store in an airtight container.
8. NOTE: For a nutty version, add 1/2 cup of slithered almonds.