| Rolled Oats (coarse) | 7–8 cups | |
| Wheat Germ | ½ cup | |
| Sunflower Seeds | ¾ cup | |
| Almonds, flaked | 1 cup | |
| Sesame Seeds | ¼ cup | |
| Honey | ½ cup | |
| Vegetable Oil | ½ cup | |
| Dried Apricots | ½ cup, diced | |
| Prunes, pitted | ½ cup, diced | |
| Dried Apple | ½ cup, diced | |
| Raisins | ½ cup | |
| Currants | ½ cup | |
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Mix all of the dry ingredients together.
Heat ½ cup oil and ½ a cup of honey until very runny. Pour it over the dry ingredients and mix very well.
Spread it all out onto a deep roasting pan, and cook at 190°C for 25 minutes. Turn the muesli mixture over, spread it out evenly again, and cook for a further 20 minutes.
Remove the toasted muesli from the oven, allow it to cool a little, then stir in the diced dried fruit.
When the mixture has finally cooled to room temperature, spoon it into a wide mouthed storage jar.
Serve for breakfast with milk and a tablespoon or two of yoghurt. Enjoy.
Val‘s own recipe.