Wheat-free muesli

by Ed Halmagyi


  • 400g traditional rolled oats
  • 180g sunflower seeds
  • 125g pepitas
  • 150g Brazil nuts, chopped
  • 100g pistachios
  • 1 Tbsp ground cinnamon
  • 250g honey
  • 100ml vegetable oil
  • 200g dried pawpaw, diced
  • 170 dried cranberries


1 Preheat oven to 160°C. Combine the oats, seeds and nuts in a large baking dish and bake for 30 minutes, stirring often until well-toasted. Mix in the cinnamon.
2 Combine the honey and oil in a small saucepan and set over a high heat until boiling. Pour over the oat mixture and mix well. Reduce oven to 120°C.
3 Return oat mixture to the baking dish and cook for 30 minutes, stirring often, until golden and crisp.

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