I am trying to cut some sugar out of my diet and decided to have a play around with my muesli recipe and see if it would work without the oil and sugar.  Oh my did it what!  The result is a deliciously nutty breakfast that is so versatile.  My favourite way to eat this at the moment is to put 1/2 a cup in a bowl, cover it with milk, leave it in the fridge overnight, add fruit and yoghurt in the morning and gobble greedily!  Also nice fresh out of the container with milk and fruit or with a spoonful  of peanut butter stirred through the milk before adding.  Any way you eat it, it is truly scrumptious!

4 cups of rolled oats
1/2 cup linseeds
1 cup puffed spelt (I get mine here)
1 cup puffed rice
1 cup almonds
1/2 cup cashew nuts
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup walnuts
3/4 cup golden sultanas
1 cup toasted coconut chip (toast in dry frying pan)
1/4 cup chopped crystallised ginger
1/4 cup dried pineapple, chopped (or other dried fruit of choice)
1/4 cup of chia seeds

Place the rolled oats in an oven proof dish and toast in a 150ºC oven for 15 mins, stirring every 5 mins.  Leave to cool.  While the oats are toasting, place the almonds, cashews, sunflower seeds, pumpkin seeds and walnuts into a dry frypan over a medium heat and toast for 5 – 10 mins, tossing frequently so they don’t burn.  You may need to do this in batches, depending on the size of your frying pan.  Set aside to cool.  Add all of the ingredients including the nuts to the rolled oats and mix well to combine

Place into an airtight container and enjoy at your leisure.  This is a versatile recipe and you can add or subtract ingredients according to personal preference.  If you would like to try your hand at a batch of my original muesli, you can find the recipe here