Blueberry and pistachio toasted muesli

After parading five hundred tons of sweets around here I thought it was time for something a little bit healthier – but it had to be good, because food that tastes like cardboard is definitely not allowed on this blog. :)

This muesli is delicious and easy to make – even if you and your oven are not very close friends. :)

Blueberry and pistachio toasted muesli
slightly adapted from Donna Hay magazine

60g unsalted butter
⅓ cup (80ml) honey
2 ¼ cup (258g) rolled oats
½ cup (70g) slivered almonds
¾ cup (75g) sweetened shredded coconut
1 cup (170g) dried blueberries
½ cup pumpkin seed kernels (pepitas)*
¾ cup (105g) chopped pistachio kernels
milk, to serve
plain yogurt, to serve

Preheat the oven to 160°C/320°F. Place the butter and honey in a small saucepan over low heat and stir until the butter is melted.
Place the oats, almonds and coconut in a large bowl, pour over the butter mixture and toss well to combine. Spread evenly over the base of a baking dish and bake for 10 minutes. Stir and bake for a further 5−10 minutes or until crisp and golden. Allow to cool and stir through the blueberries, pumpkin seeds and pistachios. Serve with the milk and yoghurt.
The muesli can be stored in an airtight container for up to 1 week.

*I used sunflower seeds instead but did not like the result

Serves 6-8.