Crunchy muesli clusters with an Anzac twist. Serve with your favourite fresh fruit and yoghurt.
Makes 4 cups
2 cups of whole oats
1 cup rolled oats
1 cup of shredded coconut
¼ cup pumpkin seeds
3 tablespoons chia seeds
½ cup coconut oil, melted
¼ cup golden syrup
¼ cup apple juice
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Preheat oven to 160°C and line a brownie tin with baking paper, I used a 35cm x 20cm tin.
Place all ingredients in a large bowl and stir to combine.
Press muesli into baking tray and bake for 30 minutes. Using a spatula, turn muesli over and press back down into tin. Bake for another 20 minutes, then turn the oven down to 140°C and bake for a further 20 minutes. If the muesli still feels moist, return to the oven for a further 10-15 minutes.
Remove from oven and let cool completely in the tin. Break the muesli up into bite size clusters.
Serve with yoghurt, milk and seasonal fresh fruit. Keep muesli in an airtight container.