Museli

This is another one of my mum's recipes. It is totally addictive. And, the cashews always seem to vanish before the museli is gone. In my present anaemic state, I have created a high-iron version, but its pretty much the same as my mum's.


6 c traditional rolled oats
1 1/2 c shredded coconut
1 1/2 c sesame seeds
1 1/2 c sunflower seeds
1 c pepitas
1 c raw cashews
1/2 c linseeds
any other nuts or seeds you feel like adding

1/2 c olive oil
1/2c honey or maple syrup
1 tsp vanilla

Preheat the oven to about 150C, or if your oven is crazy like mine, 125C.
In a large bowl or pot, mix together all of the dry ingredients.
If you are using honey, put it into the microwave for about 30 seconds on medium heat, or just until its runny. Mix it with the olive oil and vanilla, and then pour it over the dry mixture. Stir it really well, making sure that all the oats and nuts are covered.
Spread the mixture over a baking sheet. Don't spread it too thick - you will probably end up covering 3-4 sheets. Put the sheets in the oven, and leave for 15-20 minutes. Turn, and leave for another 10-15 minutes, or until the mixture is golden. Remove from the oven and leave in the tray to cool. By cooling it in the tray, the museli will harden into chunky, crunchy bits as well as smaller pieces.
My family likes to eat this with yoghurt and maple syrup, but you should eat it however you like!