NZ Life & Leisure editor Kate Coughlan makes a batch of this muesli once a fortnight. 

Words: Kate Coughlan 

INGREDIENTS

5 cups (500g) rolled oats
1 cup (100g) raw pumpkin seeds
¾ cup (100g) raw sunflower seeds
¾ cup (100g) raw slivered almonds
2 tablespoons (25g) sesame seeds
½ tablespoon (5g) cinnamon
½ cup honey
50ml water

METHOD

Heat oven to 135°C. Prepare a large baking tray lined with baking paper. Mix honey and water together. Combine all the other ingredients and spread evenly in the pan. Pour the honey-water mix over the top.

Stir every 15 minutes to ensure even toasting. It might take an hour before the mix begins to turn a toasty golden colour. Once golden, remove from oven, cool, and enjoy.