Hunter’s toasted breakfast muesli
3 cups rolled oats
1 ½ cups of almonds (raw and unsalted)
1 cup pepitas
½ cup sunflower seeds
2 teaspoons ground cinnamon
1 teaspoon mixed spice
½ cup maple syrup
½ cup of coconut oil, melted
Zest of one orange
1 cup of cranberries or diced dried apricots
Pre-heat the oven to 180 degrees Celsius and line two baking trays with baking paper.
In a large bowl, combine all the dry ingredients excluding the cranberries or apricots. Mix well.
Then add the wet ingredients and ensure all the dry ingredients are coated well.
Spread the mix evenly on a baking tray and bake for 10 –15 mins, until lightly toasted.
Watch carefully as this mix can burn quite easily.
Remove the muesli from the oven and allow to cool. As the mix cools, it will become crunchy.
Once the mixture has cooled, stir through the dried cranberries or apricots.
Place the mixture in a jar for a gift, or store in an air-tight container.