Olivver Toasted Muesli with Olive Oil & Honey

This is an on-point muesli made the old-fashioned way - slow-toasted oats, coconut flakes curling at the edges - plus that unmistakable aroma when real extra virgin olive oil meets warm honey.

We used Oro Bailén Hojiblanca ‘Ho Edition’ for its lighter fruitiness and that whisper of pepper at the finish. It brings a balance to the natural sweetness of the honey and gives the oats a silky, moreish depth.

METHOD

Ingredients 3 cups rolled oats
1 cup large coconut flakes
½ cup almonds or macadamias
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup very good honey (add a tad more if you like it sweeter)
¼ cup premium extra virgin olive oil
1 tsp sea salt
1 tsp cinnamon
(Plus a handful of dried fruit, added after baking)

Fire up oven to 160°C (or 140°C fan-forced). 

Combine oats, coconut, nuts and seeds in a roasting tray. Warm honey and olive oil until pourable then add to the dry mix, add the cinnamon and salt and stir to coat evenly.

Spread out and bake for 30–35 minutes, folding over once or twice, until golden.
Cool completely, add fruit if you like (dried cranberries are fantastic)  and store airtight. 

Devour with a dollop of Greek yoghurt plus we love to drizzle more EVOO just before eating - that last hit of fruit and spice reminds you why it’s worth using the good stuff.