By having a jar of this on hand, you’ll never go hungry, it can even come with you to work just by popping a lid on it.
Recipes, styling and photography Sarah Tanner
6 cups rolled oats
1 cup Ceres Organics Almonds
1 cup Ceres Organics Pumpkin Seeds
1 cup Ceres Organics Sunflower Seeds
1 cup dried fruit (I like to use raisins and cranberries, I’ve also added 2 tbsp of freeze-dried raspberries for extra zing)
½ cup Ceres Organics Maple Syrup, or rice malt syrup
1 tbsp Ceres Organics Sunflower Oil
pinch of salt
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
1 tsp vanilla
½ tsp cardamom
Preheat the oven to 180°C. Combine all of the ingredients, apart from the dried fruit, into a bowl. Turn out on to a large baking tray lined with grease-proof paper. Place in the oven and cook for 25 minutes.
Remove the tray, circulate the muesli and add the dried fruit (add the freeze-dried fruit after cooking, if using) and return to the oven for a further 10 minutes. Keep a close eye on the muesli, if you see too much browning, circulate a few extra times.
Serve with toppings of your choice (we used coconut yoghurt, berry chia jam, banana slices, freeze-dried raspberry and dessicated coconut).
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible but also delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. For more visit sarahtanner.co.nz