Homemade toasted muesli
3 - 5
PersonalPoints™ per serving
Dry rolled oats
Vanilla bean extract, alcohol free
Pumpkin seeds (pepitas)
¼ cup(s), (40g)
Sweetened puffed rice cereal
1½ cup(s), (50g)
- Preheat oven to 170°C. Line 2 baking trays with baking paper.
- In a large bowl, combine oats, almonds and ½ teaspoon salt. Stir in honey, oil and vanilla until dry ingredients are coated. Spoon onto prepared trays and spread out evenly. Bake 15 minutes. Add pumpkin seeds and stir.
- Cook a further 10 minutes or until golden (it will crisp up as it cools). Set aside to cool. Stir in cereal.
SERVING SUGGESTION: Add fresh fruit and 99% fat-free yoghurt (contains dairy), to serve. TIP: Store granola in an airtight container for up to 2 weeks.VARIATION: Swap pepitas for ⅓ cup (45g) shelled pistachios (chopped).