Poh’s Muesli Maple Crunch with Wattle Seeds

May 3, 2020 / Lyn Jones / 0 Comments

INGREDIENTS

• 6 ¾ cups (600g) rolled oats
• 2 cups (150g) shredded coconut
• ½ cup (80g) roughly chopped almonds
• ½ cup (70g) roughly chopped Australian macadamia nuts
• 1/3 cup (65g) pumpkin seeds*
• 60g sunflower seeds
• 20g cinnamon
• 10g nutmeg
• 20g ground wattle seeds*
• ¼ cup (90g) maple syrup
• 2 tablespoons vegetable oil
• 20g brown sugar
• 10g vanilla extract
• 1/3 cup (65g) dried figs, chopped
• 40g glace rye-berries*
  1. Preheat oven to 180° (160°C fan-forced).
  2. In a large mixing bowl combine oats, coconut, almonds, macadamia nuts, pumpkin seeds, cinnamon, nutmeg and wattle seeds together, mixing until well combined.
  3. In a separate bowl, combine maple syrup, oil, sugar and vanilla extract together, mixing until well combined. Pour the maple syrup mixture over the oats mixture, stirring until all the dry ingredients are well coated. Evenly spread mixture over a baking tray and place in preheated oven for 15 minutes, turning every 5 minutes, to prevent muesli catching and burning.
  4. Remove oven tray from oven and sprinkle over figs and rye-berries, stirring until well combined. Return oven tray to oven and cook for a further 5 to 10 minutes, stirring after 5 minutes, to prevent muesli catching and burning.
  5. Remove oven tray from oven and allow the muesli to cool completely. Store muesli in an airtight container.

  Note:

  1. *pumpkin seeds are also known as pepitas.
  2. *wattle seeds can be purchased online or at gourmet food stores. If unavailable, add an extra pinch of nutmeg.
  3. *rye-berries can be purchased online or at gourmet food stores. If unavailable, use dried cranberries.