- 50g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125ml clear honey (acacia is good)
- 300g jumbo rolled oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 85g mixed nuts (e.g. macadamia and flaked almonds)
- 50g desiccated or flaked coconut
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 1 tsp vanilla extract
- 85g mixed dried fruits (e.g. cranberries and raisins)
- 1 tbsp finely chopped crystallised ginger (optional)
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Place the butter, honey and a pinch of salt in a small saucepan, then melt over a medium heat. Tip the rolled oats, mixed nuts, coconut and vanilla into a large bowl, then pour over the melted butter mixture and stir until everything is well coated.
Heat oven to 180C/fan 160C/gas 4. Lightly grease a large baking tray with butter. Tip the muesli mixture onto the tray and spread out until evenly covered. Bake in the oven for 10 mins, then use a spoon to carefully toss the mixture around. Take special care to get into the corners as these may be starting to brown. Cook for 5-10 mins more until the mixture turns a light golden brown. Now mix through the dried fruits and ginger, if using. Leave to cool. Store in an airtight container for up to 1 month.
To serve, spoon the yogurt into 4 serving bowls. Peel the mango and, cutting around the stone, thinly slice. Put into bowls along with the blueberries, then scatter over the crunchy muesli.
Just the thing to lift your spiritsMake a big batch using your favourite fruit and nuts, store in an airtight container and help yourself whenever you need a boost.