Makes approximately 900 g (2 lb/6 cups)
Preparation time 5 minutes
Cooking time 26 minutes + cooling
125 g (4½ oz) unsalted butter, chopped
440 g (15½ oz) rolled (porridge) oats
50 g (1¾ oz/½ cup) pecans
75 g (2¾ oz/½ cup) pepitas (pumpkin seeds)
80 ml (2½ fl oz/₁⁄₃ cup) pure maple syrup
milk of choice, to serve
♥ Preheat the oven to 200°C (400°F)/180°C (350°F) fan-forced.
♥ Line a large baking tray with baking paper.
♥ Melt the butter for 1 min/120°C/speed 1. Add all the remaining ingredients. Chop for 5 sec/speed 5.
♥ Transfer the oat mixture to the prepared tray. Using your fingertips, gently spread the mixture out evenly over the tray (there should be some crumbly bits and some macadamia-sized clumps).
♥ Bake the mixture for 25 minutes, carefully turning twice during cooking, or until golden and crisp. Leave to cool on the tray.
♥ Eat the muesli immediately with your milk of choice, or store out of direct sunlight in an airtight container for up to 2 weeks.