Gingerbread Museli
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Ingredients
Syrup
- ¼ cup oil
- ¼ cup golden syrup/honey/
- maple syrup
- ¼ cup brown sugar
- 2 tbsp Ginger Spice
- 1 tsp vanilla extract
Museli Base
- 4 cups Rolled oats
- 1 cup jumbo or wholegrain oats
- ½ cup sunflower seeds
- 1 cups pistachios
- 1 cups walnuts
- ½ cup pumpkin seeds
- ½ cup cashews or almonds (chopped)
To finish
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup thread coconut
Directions
Combine all the syrup ingredients in a small pot and simmer for 5 minutes until sugar is dissolved.
Add all the muesli base ingredients to a very large bowl, mix to combine and pour over the syrup. Toss until everything is damp and coated in the syrup.
Arrange in thin layers on multiple lined baking trays and bake for 30 minutes at 160°C stirring once or twice during this time.
- One the muesli is totally cold toss through the cranberries, coconut and chocolate and store in jars.
