- 325 g Scottish whole rolled porridge oats
- 125 g oat bran
- 100 g sesame seeds
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 200 g oven-baked unsalted jumbo cashews
- 200 g dried apricots
- 125 g desiccated coconut
- 125 g currants
- 60 ml vegetable oil
- 75 g runny honey
- 65 g Fairtrade dark brown soft sugar
- Strawberries, to serve
- Greek yogurt (drizzled with honey, optional), to serve
Preheat the oven to 150°C, fan 130°C, gas 2. In a large bowl, mix the first 9 (dry) ingredients, stirring well to combine.
In a small pan, heat the vegetable oil together with the honey and sugar until the sugar has dissolved. Pour over the dry mixture and stir, making sure you coat the muesli well.
Spread the mixture onto baking trays and bake for 45 minutes to an hour, or until golden and crunchy. Stir regularly to help cook evenly. Allow to cool before serving or storing. Serve with stawberries and Greek yogurt, drizzled with honey, if you like.
Cook’s tip: once the muesli has cooled completely, store in an airtight container for up to 3 weeks.