Name: Gingerbread-spiced fig muesli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/3 cup (145g) rolled rye; 1 1/3 cup (80g) wheat bran flakes; 1 1/3 cup (120g) rolled oats; 1/3 cup (65g) pepitas; 1/3 cup (35g) walnuts, toasted; 1 cup (190g) dried figs, halved; 1 cup (150g) raisins; 1 teaspoon mixed spice; 2 teaspoon ground ginger; 1 cup (250ml) skim milk; 2 (120g) fresh figs, quartered

Ingredients

1 1/3 cup (145g) rolled rye

1 1/3 cup (80g) wheat bran flakes

1 1/3 cup (120g) rolled oats

1/3 cup (65g) pepitas

1/3 cup (35g) walnuts, toasted

1 cup (190g) dried figs, halved

1 cup (150g) raisins

1 teaspoon mixed spice

2 teaspoon ground ginger

1 cup (250ml) skim milk

2 (120g) fresh figs, quartered

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Place rolled rye on a baking tray. Bake for about 10 minutes, or until crisp; cool.

3.In a large bowl, combine rolled rye, wheat bran flakes, rolled oats, pepitas, walnuts, dried figs, raisins, mixed spice and ginger.

4.To serve, place muesli in bowls; add milk and fresh figs.

Replace fresh figs with stone fruit or berries. You can buy rolled rye at selected health food stores; replace it with rolled oats if you can’t find it. Store the muesli in an airtight container in the fridge for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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