Nutty Toasted Muesli

This is a favourite breakfast, served with a few berries and thick Greek yogurt. The following is a very rough guide, and you can add whatever (unsalted) nuts and seeds you fancy.

200g jumbo oats
200g flaked almonds (or a mix of flaked and whole)
100g flaked or dessicated coconut
100g sunflower seeds
100g pumpkin seeds
100g walnuts, chopped
100g brazil nuts, chopped
100ml or so glass apple juice (enough to coat other ingredients)

Put all the dry ingredients in a large bowl, then add the apple juice and mix well. Spread on to a large, shallow baking tray (it may be easier to cook it two batches, you don’t want it spread too thickly). Bake in a very low oven for 20 to 30 minutes, stirring occasionally, until the muesli is toasted to your taste. Leave to cool. Dried fruit (blueberries are nice) can be added at this stage. For a lower carb version, just reduce the quantity of oats, and add more nuts, finely chopped.

This will keep in an airtight container for several weeks.

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