Amongst the items in my Dad’s birthday parcel last year was a jar of homemade muesli. Muesli is really easy to make at home (and often cheaper than buying from the supermarket), and you can customize it to suit your personal taste.
Ingredients:
- 400 grams of rolled oats
- 1/2 cup dessicated coconut
- 1/3 cup sunflower seeds
- 1/2 cup wheatgerm (optional)
- few drops of vanilla essence
- 1/4 cup Barker’s Crushed NZ Apricot Blush Fruit Syrup
- 1/4 cup peanut butter 1/4 cup trim milk/water
- 1/4 cup brown sugar
- 200 grams sultanas
Method:
1. Mix the rolled oats, coconut, sunflower seeds and wheatgerm in a large bowl.
2. Whisk Barker’s Apricot Blush, peanut butter, milk/water, brown sugar and vanilla essence together
3. Mix through the rolled oats.
4. Spread the mixture onto a large baking dish and bake at 170 degrees C for 20-30 minutes.
5. Stir from time to time and check to ensure the mixture doen’t burn.
6. Leave the mixture to cool
7. Add the sultanas.
8. Place in a lidded jar and store in the pantry.
Tips and tricks:
- Muesli can burn pretty easily, so keep a close eye on it – especially toward the end of cooking. It should be slightly golden when it’s done.
- The longer you bake it the crisper it will be.
- Serve with milk, yoghurt and/or fresh fruit. I also enjoy it with warm milk in winter:)
- Chopped apricots and/or chocolate chips could also be added.
This recipe is from our friends at Barkers of Geraldine, New Zealand. See more at: www.barkers.co.nz
