|400||grams of rolled oats|
|200||grams of sliced almond|
|200||grams of unsalted pistachio|
|50||grams of melon seed|
|50||grams of pumpkin seed|
|200||grams of black currant|
|50||grams of raisin|
|100||ml of raw honey|
|50||ml of olive oil|
|1||tablespoon of vanilla extract|
|1||teaspoon sea salt (optional)|
|1.||Pre-heat the oven to 180°. Mix all the ingredients in a large bowl and toss it well.|
|2.||Arrange on a baking sheet and bake for 12-13 minutes, with occasional tossing and stirring for even baking. Allow it to cool and store in an air-tight container. Enjoy with cold milk, soaked over-night or with curd and fruits as per your choice.|
Loosely adapted from here.
I would skip or reduce the salt as I didn’t like the taste of it.
You can add any dry-fruit, change quantity or proportion to suit your need.
The muesli stays well at room temperature for weeks.