Roasted Muesli

Not just for breakfast! Muesli is the European precursor of North America’s famed granola. There it is often entirely uncooked. We prefer to roast ours. It's delicious for breakfast but equally good as a topping on ice cream.

Ingredients:
4-6 cups quick cooking oats
1 cup bran
½ cup sunflower seeds
½ cup sliced almonds
½ cup peanuts
handful cashews, brazil nuts, whole almonds sliced to create chunks
2 tbsp sesame seeds
under ¼ cup olive oil
under ¼ cup honey
1 tsp vanilla
¼ cup medium brown sugar
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 tsp cloves
Grate nutmeg to a count of six
½ cup raisins
½ dried cranberries
¼ cup sultanas
2-3 Dried Apricots, minced

Method:
Under a broiler, roast sesame seeds and raw nuts. Use a low setting if available and take care not to burn the nuts and seeds. Mix and turn to an even golden brown. It is better to undercook than overcook at this sensitive stage.
Preheat oven to 350 degrees.
Mix together oats, bran, nuts and seeds into a large oven proof bowl.
Add half of the brown sugar and mix thoroughly.
Mix the oil and vanilla and drizzle over the dry ingredients, mixing continuously to distribute the oil evenly.
Add the remaining brown sugar and spices, mixing thoroughly.
Add honey, drizzling and mixing to ensure a well integrated mix.
Before adding fruit, roast the mix to heat thoroughly and melt the sugar, mixing every few minutes for a well blended flavour.
Add the fruit when the colour begins to change and the aroma develops. Mix thoroughly to distribute.
Transfer to shallow oven proof baking dishes or large trays. Spread the mix thinly and roast, mixing frequently at least three times to prevent burning and coat the fruit in the spices.

Remove when the mix takes on your preferred golden colour.
Let cool.

Store: Garden Oaks Muesli can be kept frozen for several months. We store it in an apothecary jar that is attractive on the breakfast or snack table. The mix is great as a dried snack or over ice cream. Add it to a crumble for a interesting addition.