Rosemary Stanton's toasted muesli

Step 1

Preheat oven to 200°C. Spread 1/2 the oats over a baking tray and bake in preheated oven for 8-10 minutes, stirring halfway through cooking, or until lightly browned (see microwave tip). (Take care not to burn the oats.) Transfer to a large bowl. Repeat with remaining oats.

Step 2

Spread the sesame seeds and almonds over the tray and bake for 4-5 minutes or until light golden. Add to the toasted oats.

Step 3

Spread the coconut over the tray and bake for 1-3 minutes or until the edges are light golden (it will burn easily if left for too long). Add to the oat mixture and stand for 15 minutes or until cooled completely.

Step 4

Add the raisins, apricots, sultanas, bran, pepitas, wheat germ and sunflower seed kernels. Mix until evenly combined. Place in an airtight container and keep for up to 2 months.