There are so many different muesli options on the market at the moment and some of them are ridiculously overpriced; I can’t bring myself to pay $16 for a bag of muesli. Making your own means you are in control of the ingredients and you will save yourself a bob or two as well. This is my new favourite – probably because peanut butter makes everything amazing in my mind…
I serve mine with some thick natural yoghurt or on top of a smoothie to give it some crunch. It contains lots of healthy fats so it is quite filling and a little goes a long way. Let me know what you think 🙂
Time to make: 30 minutes including cooking time
1/2 cup smooth peanut butter (I use Pics or Fix and Fogg)
1/4 cup maple syrup (or honey)
3 tbsp lite olive oil (this has a lighter flavour)
1/2 tsp iodised salt
3 cups wholegrain oats
1 cup almonds (roughly chopped)
1/2 cup cashews (roughly chopped)
1/3 cup pumpkin seeds
1/2 cup dried apricots, sliced
4-5 dried figs, sliced (or dates if you prefer)
Pre-heat oven to bake 180 C. Line a large baking tray with baking paper.
In a small pot warm the peanut butter, maple, oil and salt for a few minutes until melted together.
Place oats, almonds, cashews and seeds in a mixing bowl and add the peanut butter mixture. Toss until well combined.
Spread evenly onto the baking tray and bake for about 15-20 minutes, tossing it halfway through cooking, Keep an eye on it because it can burn easily.
Remove from the oven and stir through the dried. Allow to cool and store in an airtight container for up to 2 weeks.