Make up a batch of this crunchy, tasty muesli and store it in the pantry for up to 2 weeks, then get creative with toppings, making the most of seasonal fruits and yoghurt varieties to change up your breakfast routine for a great start to the day!
Dry rolled oats
3 cup(s), (270g)
⅓ cup(s), (35g) chopped
Linseed or flaxseed
- Preheat oven to 160°C. Line a large roasting pan with baking paper. Combine oats, sunflower seeds, walnuts, honey and maple syrup in a large bowl.
- Spread oat mixture evenly over base of prepared pan. Bake for 20 minutes, stirring halfway through, or until golden and crisp. Stir in pepitas and linseeds. Allow to cool before serving.
Serve ¼ cup toasted muesli with ½ cup (125ml) skim milk or 99% fat-free plain yoghurt (contains dairy) and chopped fresh fruit. Linseeds (also called flaxseeds) are brown seeds rich in healthy fats and are best stored in the fridge. Find them in the health food section of most supermarkets or from health food stores.