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Hazelnut and cranberry toasted muesli with stewed apple
( MAKES 5 cups )

Photo by Babiche Martens

5.0 / 5 FROM 1

¼ cup	Rice bran oil
1 Tbsp	Peanut butter
2 Tbsp	Honey
½ cup	Apple juice
1 tsp	Cinnamon
½ cup	Apple juice
1 tsp	Vanilla extract
3 cups	Rolled oats
½ cup	Coconut
1 cup	Hazelnut, toasted, skins removed
1 cup	Cranberries, dried

2	Granny Smith apples, peeled and sliced
2 tsp	Butter
1	Lemon, zested
½ cup	Apple juice
1 tsp	Cinnamon

Preheat oven to 150C. In a saucepan, heat the oil, peanut butter, honey, apple juice, cinnamon and vanilla, stirring to combine.
In a large bowl combine oats and coconut then pour the oil mixture over, mixing thoroughly. Transfer to a roasting pan, spread out evenly and bake for approximately 30 minutes until lightly browned. Stir occasionally.
Remove from the oven and mix through the hazelnuts and cranberries. When completely cool, the muesli can be stored in an airtight container.
In a saucepan, slowly cook the apples with butter, lemon zest, juice and cinnamon until softened, about 15 minutes. Serve with muesli and yoghurt.