Sutton Hoo-esli! Belinda’s twist on classic muesli.

Muesli is one of our staple breakfasts in the Nash household. Delicious with natural yoghurt, fruit (such as strawberries and blueberries), and a squeeze of honey. This has got so much flavour, you don’t always need anything with it apart from a splash of milk. It was also Charlie’s favourite way to start the day before heading out to the farm.

YOU WILL NEED

·      6 cups of oats

·      1 ½ cups mixed raw seeds

·      1 ½ cups of mixed raw nuts

·      1 cup desiccated coconut

·      2 tsp dried ginger

·      2 tsp ground cinnamon

·      2 tsp ground cloves

·      ¾ cup honey

·      ¾ cup olive oil

·      1 cup raisins

·      1 cup dried fruit mix

 METHOD

1.     Mix the seeds, oats, nuts, coconut, ginger, cinnamon, and cloves in a large oven tray.

2.     Heat the honey and olive oil over a very gentle heat and stir into the oat mixture.

3.     Toast the muesli in a pre-warmed oven of 70C for about 3 hours, or until it is light golden brown. Stir the mixture every 35-45 minutes to avoid the honey burning.

4.     Add the raisins and dried fruit mix as soon as you take the muesli out of the oven.

5.     Allow the mixture to cool down completely before to storing in an airtight container.