Anzac Muesli Clusters
1h 20m·New Zealand
Ingredients
- 2 cups of whole oats
- 1 cup rolled oats
- 1 cup of shredded coconut
- ¼ cup pumpkin seeds
- 3 tablespoons chia seeds
- ½ cup coconut oil, melted
- ¼ cup golden syrup
- ¼ cup apple juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
5 steps
- 1
Preheat oven to 160°C and line a brownie tin with baking paper, I used a 35cm x 20cm tin.
- 2
Place all ingredients in a large bowl and stir to combine.
- 3
Press muesli into baking tray and bake for 30 minutes. Using a spatula, turn muesli over and press back down into tray. Bake for another 20 minutes, then turn the oven down to 140°C and bake for a further 20 minutes. If the muesli still feels moist, return to the oven for a further 10–15 minutes.
- 4
Remove from oven and let cool completely in the tin. Break the muesli up into bite size clusters.
- 5
Serve with yoghurt, milk and seasonal fresh fruit. Keep muesli in an airtight container.
Progress
0 / 5 steps
