Name: Tropical toasted muesli
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1/2 cup (180g) honey; 1/2 cup (110g) firmly packed brown sugar; 1/4 cup (60ml) rice bran oil; 3 cup (270g) rolled oats; 1 1/4 cup (100g) desiccated coconut; 1 cup (140g) macadamia nuts, chopped coarsely; 1 cup (150g) sunflower seed kernels; 2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 cup (50g) flaked coconut; 1/2 cup (90g) coarsely chopped dried pineapple; 1/2 cup (65g) coarsely chopped dried mango; 1/3 cup (60g) coarsely chopped dried papaya

Tropical toasted muesli

There's more yummy goodness packed into this tropical toasted muesli than one jar should be able to hold. Crunchy, nutty and sweet in all the right proportions.

Photography by John-Paul Urizar. Styling by Kristen Wilson

Ingredients

1/2 cup (180g) honey

1/2 cup (110g) firmly packed brown sugar

1/4 cup (60ml) rice bran oil

3 cup (270g) rolled oats

1 1/4 cup (100g) desiccated coconut

1 cup (140g) macadamia nuts, chopped coarsely

1 cup (150g) sunflower seed kernels

2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup (50g) flaked coconut

1/2 cup (90g) coarsely chopped dried pineapple

1/2 cup (65g) coarsely chopped dried mango

1/3 cup (60g) coarsely chopped dried papaya

Method

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

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

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

4.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.

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

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