My friend Margaret makes the most incredible Christmas fruit mince every year. This muesli is my tribute - capturing the warm, wintery flavours of her traditional recipe in a lighter, brighter more summery dish. Perfectly paired with a sunny Saturday morning and a short black.
This recipe is super easy to make your own – I love the colours, so I thoroughly endorse over-doing the dried fruit, especially if you can get your hands on those tart & tangy Central Otago dried apricots. The honey, fruit & juice combo has more than enough sweetness, especially if you go for the dates.
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1/2 cup apple juice
- 1.5 tsp ground ginger
- 1 tsp cinnamon
- 3/4 cup shredded coconut
- 5 cups rolled oats
- 3/4 cup almonds
- 3/4 cup pumpkin seeds
- 3/4 cup roughly chopped dried apricots
- 3/4 cup dried cranberries
- 3/4 cup sultanas
- 3/4 cup roughly chopped dates, or dried figs
- 1. Pre-heat your oven to 150°C on fan bake
- 2. Warm the vegetable oil & apple juice in a pan, and add the honey and stir with a wooden spoon until it has dissolved.
- 3. Tip the rolled oats & coconut into a large greased roasting dish, and pour over your honey, oil & juice mixture. Sprinkle the cinnamon & ginger on too.
- 4. Mix thoroughly with a wooden spoon, and bake it for the first 10 minutes.
- 5. After 10 minutes stir the mixture then return to the oven. Repeat stirring the mix every 10 minutes - until the oats & coconut are just starting to turn golden.
- 6. Stir in your fruit & nuts, and stash it away in a sealed container