Crunchy muesli with blueberries
1/4 cup honey
1/4 cup maple syrup
1/4 cup light olive oil or coconut oil
3 cups traditional rolled oats
1/4 cup quinoa flakes
1/2 cup oat bran
200g fruit and nut trail mix
1/2 cup flaked coconut
120g macadamia nuts
2 punnets Eureka blueberries
Milk and honey to serve
1 Preheat oven to 150°C fan forced. Lightly grease a large, deep roasting pan. Combine honey, maple syrup and oil in a small saucepan. Warm over medium heat until honey has melted.
2 Combine oats, quinoa, bran, fruit and nut mix, coconut and macadamia nuts in a bowl. Pour over warm honey mixture, mix until well coated. Spread mixture evenly over base of the pan. Bake for 45 minutes or until golden and toasted, do not stir. Set aside to cool completely. Break into pieces, transfer to an airtight container until ready to serve.
3 Serve with blueberries, milk and little drizzle honey.
Tip: Muesli will keep for 2 weeks in an airtight jar.
Serving suggestion top Eureka blueberries with dollop of yoghurt or ice cream, crumble over handful muesli and enjoy for mid-week dessert.