This is not your regular muesli – we have incorporated a crumble into the mix which makes it a bit richer. If you do not have all of the nuts or fruits which are called for in the recipe, don’t worry, just substitute them with whatever you do have in the cupboard.
Serve with yogurt and Poached autumn fruits (see here), or be adventurous and serve it as a dessert with cream and dark chocolate; go on, it really works. See here for an example of using muesli with dessert.
MAKES 12–15 SERVINGS
300g plain flour
pinch of salt
150g demerara sugar
200g cold unsalted butter, chopped
200g rolled oats
50g desiccated coconut
60g hazelnuts, chopped
60g peanuts, chopped
60g flaked almonds
20g pumpkin seeds
100g dried apricots, chopped
100g pitted dates, chopped
100g pitted prunes, chopped
Preheat the oven to 165°C/fan 145°C/gas mark 3.
Sift the flour and salt into a large mixing bowl and stir in the sugar. Rub in the butter with your fingertips to form a texture like crumbs (or pulse-blend in a food processor to produce the same effect). Mix in the oats and coconut, then spread evenly over a non-stick baking tray.
Bake in the oven for 20–25 minutes or until golden brown, turning with a spatula every 10 minutes to ensure it cooks evenly.
Spread the nuts and pumpkin seeds on a separate non-stick baking tray and toast in the oven at the same time for 15–20 minutes, turning regularly, or until golden.
Allow everything to cool, then mix it all together with the dried fruits. Store in an airtight container for up to 1 month.
For a real energy boost, try substituting the fruits and nuts called for in the main recipe with 75g chopped 70% cocoa solids chocolate, 50g dried cranberries, 50g candied mixed peel, 75g chopped toasted hazelnuts and a sprinkling of cocoa nibs (see here).