Olive oil toasted muesli

(makes about 1 kg)

Adapted from Nourish Everyday

Hubby and I have had an ongoing debate about coconut oil, so whilst we were still deciding if it was a healthy option or not I googled an olive oil based version of toasted muesli, as we had run out of coconut oil and the muesli mix could not wait! This turned out to be a pretty good recipe too, so although my research showed that coconut oil doesn't react the same in our body as butter (in terms of being a saturated fat and therefore doesn't contribute to high cholesterol and heart problems), I guess olive oil is still healthier and it doesn't hurt to try a new recipe anyway! This recipe doesn't make clusters though, but I guess it's been a fun option for our little one to work on her fine motor skills!

Prep time: 15 min
Cooking time: 25-30 minutes

Ingredients
3 cups rolled oats
1 cup desiccated coconut
1 cup mixed nuts (almonds, cashews, pistachios, hazelnuts)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 tsp ground cinnamon
1 tsp vanilla bean extract (or vanilla essence)
70 g honey
60 mL extra virgin olive oil
fresh fruit, to serve

Method
1. Preheat the oven to 160C. Line a large baking tray with baking paper.
2. Combine the oats, coconut, nuts, seeds and cinnamon in a large mixing bowl.
3. Pour honey, olive oil and vanilla extract in a separate bowl or jug. Add two tablespoons of boiling water and whisk together.
4. Add the wet ingredients to the dry ingredients and stir with a large spoon until it is well combined. 

5. Place the mixture into the tray and bake for 25 to 30 minutes, or until golden brown. Cool then store in an air-tight container.