Muesli is such a terrific way of starting the day. This recipe is loaded up with essential oils and protein from all the nuts and seeds, as well as slow-release energy from the oats. I’ve chosen almonds, cherries and goji berries but you can add whichever fruit or flavours you like best to the basic mixture. Once made, this batch of muesli will keep for months in an airtight container. Serves 12- 15 breakfasts Time spent in the kitchen: 60 minutes Ingredients: 350g rolled oats 125g flaked almonds 125g sunflower seeds 125g pumpkin seeds 170g runny honey A pinch of salt 1 tbsp cinnamon (optional) 100g dried cherries 100g dried goji berries 100g golden linseed
Method: Preheat the oven at 150C. Line the oven tray with a sheet of parchment paper. Spread the oats, almonds, sunflower seeds and pumpkin seeds onto the oven tray and into a hot oven for 10 minutes to heat up. This will help to evenly distribute the honey mixture. Heat the honey and salt in a small bowl in the microwave, or in a pan on the stove –top. Heat the honey "for a minute or so, until the honey becomes really runny and easy to pour over the muesli". Drizzle the hot honey mixture all over the warmed muesli and give it a good stir to coat evenly. Place back into the oven for the final 30 minutes. Toss the ingredients half way through their cooking time in order to colour the contents evenly. When it’s ready, you’ll find that the muesli is quite pale, with little honey clusters. Remove from the oven and add the measured out the dried fruit, as well as the linseed. Sprinkle over the cinnamon (if using) and give a final stir. Cool well before storing or it will loose its crunch. Recipe created by Harry Eastwood for National Honey Week (3rd - 9th May 2010)