Name: Low-fat toasted muesli
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cup (180g) rolled oats; 1 cup (100g) triticale flakes; 1 cup (60g) unprocessed bran; 1 1/2 cup (195g) barley flakes; 1/2 cup (30g) rice flakes; 1 cup (110g) rye flakes; 1/4 cup (60ml) macadamia oil; 1/2 cup (175g) honey; 1/3 cup (65g) pepitas; 2 tablespoon linseeds; 2 tablespoon sunflower seed kernels; 1 cup (150g) dried apricots, coarsely chopped; 1 cup (60g) dried apples, coarsely chopped; 1 cup (140g pitted dried dates, coarsely chopped; 1 cup (160g) sultanas

Ingredients

2 cup (180g) rolled oats

1 cup (100g) triticale flakes

1 cup (60g) unprocessed bran

1 1/2 cup (195g) barley flakes

1/2 cup (30g) rice flakes

1 cup (110g) rye flakes

1/4 cup (60ml) macadamia oil

1/2 cup (175g) honey

1/3 cup (65g) pepitas

2 tablespoon linseeds

2 tablespoon sunflower seed kernels

1 cup (150g) dried apricots, coarsely chopped

1 cup (60g) dried apples, coarsely chopped

1 cup (140g pitted dried dates, coarsely chopped

1 cup (160g) sultanas

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.In a large, shallow baking dish, combine cereals, oil and honey. Toast, uncovered, for about 30 minutes or until browned lightly, stirring at least three times. Cool for 10 minutes, then stir in remaining ingredients.

Store in an airtight container in the refrigerator for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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