About this project
Heat oven to 160°C. Line two rimmed baking trays with baking paper.
Roughly chop whole almonds. Add to a large bowl with oats, slivered almonds and coconut chips.
In a small jug, whisk together the coconut oil and maple syrup (warm the maple syrup first if it has been in the fridge). Stir in the vanilla paste and salt. Stir into the oat mixture and mix well.
Spread onto the baking trays in an even(ish) layer.
Bake for 10-15 minutes, stirring at least twice and keeping a close eye on it. The actual baking time will vary by the size of your baking trays and how thickly the muesli layer is on the tray, but basically you’re aiming to dry it out as much as possible, and have the oats, nuts and coconut just lightly browned and crunchy.
Leave to cool completely on the trays, then roughly crumble over the freeze-dried raspberries, and transfer the muesli to an airtight container. Will keep well for several weeks.
Note: The oats you need for this recipe are ‘old fashioned’ rolled oats – not quick-cook or instant oats. Old fashioned oats are sold in NZ by Harraways as “wholegrain oats.” Just look for oats that don’t look like they’ve been chopped up.
This recipe makes approximately 10 cups of muesli.