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Tropical toasted muesli

Photography by John-Paul Urizar. Styling by Kristen Wilson
Photography by John-Paul Urizar. Styling by Kristen Wilson

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Breakfast

Tropical toasted muesli
INGREDIENTS

½ cup (180g) honey
½ cup (110g) firmly packed brown sugar
¼ cup (60ml) rice bran oil
3 cups (270g) rolled oats
1¼ cups (100g) desiccated coconut
1 cup (140g) macadamia nuts,
chopped coarsely
1 cup (150g) sunflower seed kernels
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup (50g) flaked coconut
½ cup (90g) coarsely chopped
dried pineapple
½ cup (65g) coarsely chopped
dried mango
1/ 3 cup (60g) coarsely chopped
dried papaya
METHOD

Preheat the oven to 180°C (160°C fan-forced). Line two large oven trays with baking paper.

Combine the honey, sugar and oil in a small saucepan; stir over low heat until the sugar dissolves.

Combine oats, desiccated coconut, nuts, seeds and spices in a large bowl; stir in warm honey mixture until well combined.

Divide mixture between oven trays and spread evenly. Bake, stirring halfway through cooking, for about 30 minutes or until golden and crisp. Cool on trays.

Combine toasted oat mixture, flaked coconut and dried fruits in a large bowl.

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