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Muesli
( MAKES 6 cups )

Photo by Babiche Martens

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This is the muesli recipe (always doubled for the holidays) that has been churned out for years in our family — the only thing that has changed is the introduction of coconut oil. We ate it with the home-preserved fruits that travelled with us. I will definitely be taking this with us when we leave the Big Smoke this summer.

Ingredients

2 cups	Coconut, shaved
2 cups	Wholegrain oats
1½ cups	Pumpkin seeds
1 cup	Sunflower seeds
1 cup	Cashew nuts, raw
1 cup	Almonds, raw
¼ cup	Coconut oil
¼ cup	Honey

Directions

Preheat an oven to 160C. Line a large baking tray with paper.
On the tray place the oats, coconut, pumpkin seeds, sunflowers seeds, cashew nuts and almonds.
Melt the coconut oil and honey together in a small pot or in the microwave. Pour over the muesli mixture and stir well. Place into the oven for 20 minutes, then stir and continue doing this until crisp and toasted. Cool before storing in an airtight container.