Bounty Toasted Muesli
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves: 10
- 2 cups/210g/7.4ozs rolled oats
- 1/2 cup/60g/2ozs. sunflower seeds
- 3/4 cup/60g/2ozs. shredded coconut
- 1/2 cup/100g/3.5ozs brown sugar
- 4 tablespoons cocoa powder
- 300g/10.6ozs apple puree
- 60ml/2flozs. olive oil
- 1 teaspoon vanilla bean paste
- 1 cup/140g/5ozs. hazelnuts, roughly chopped
- 1 cup/85g/3ozs. toasted coconut flakes with sea salt*
- 1 cup/170g/6ozs. sultanas or dried cherries
- 1 cup/170g/6ozs. dark chocolate bits or buttons
Note: If your coconut flakes are untoasted, then add them in with the main mix rather than adding them at the end.
Step 1 - Mix the oats, sunflower seeds, desiccated coconut, brown sugar and cocoa powder in a bowl-using your hands to mix this is surprisingly helpful. Then mix the apple puree, oil and vanilla and toss to coat. Spread across a very large or two medium baking trays lined with parchment and bake for 20 minutes.
Step 2 - Remove from oven and redistribute the muesli so that the oats from the centre move out towards the edge. Then add in the hazelnuts and return the mixture to the oven for 20-30 minutes or until the muesli is crispy. Add the extra coconut, dried cherries or sultanas and chocolate once cooled.