Although I have a very relaxed and creative approach to mixing a new batch of muesli each week, touch wood, none of them so far have failed!
For this week's batch I thought that rolled oats would combine well with Barker's Apricot Blush fruit syrup , peanut butter and coconut. For a little more sweetness I stirred in some brown sugar. And I added 1/4 cup of sunflower seeds.
When the muesli had been lightly browned in the oven in went plenty of sultanas (about 200 grams)
It tasted good with millk,yoghurt and a fresh tropical fruit salad (mango, pineapple and banana) but my sister Margreet's preserved Central Otago apricots would have been perfect!
I know I won't be able to resist chopping and changing the recipe again next time so I may add some chopped apricots and/or chocolate chips and replace the sunflower seeds with walnuts.
400 grams of Harraway's rolled oats
1/4 cup of Barker's Apricot Blush
1/4 cup of trim milk/water
1/4 cup of peanut butter
1/4 cup of brown sugar
1/3 cup of sunflower seeds
1/2 cup of dessicated coconut
1/2 cup of wheatgerm (optional)
200 grams of sultanas
a few drops of vanilla essence
Mix the rolled oats, coconut, sunflower seeds and wheatgerm in a large bowl.
Whisk the Barker's Apricot Blush fruit syrup ,peanut butter, milk, and brown sugar together,
Mix this liquid through the rolled oats.
Put the rolled oat mixture into a large baking dish.
Bake at 170 degrees C for 20-30 minutes.
Stir from time to time and watch carefully towards the end, as it can burn. It should just be slightly golden.
The longer you bake it the crisper it will be.
When it has cooled down add the sultanas.
Put in a lidded jar and store in your pantry.