Name: Roasted peanut butter muesli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: Museli base; 1 1/2 cup (540ml) honey; 3/4 cup (165g) brown sugar; 3/4 cup (180ml) grape seed oil; 1 1/3 cup (375g) smooth peanut butter; 9 cup (1kg) rolled oats; Additional ingredients; 1 cup (150g) dried apricot, chopped coarsely; 1 cup (140g) pitted dates, chopped coarsely; 1 cup (60g) dried apple chopped coarsely; 1 cup (150g) raisins; 2 cup (320g) natural almonds, chopped coarsely; 1 cup (200g) pepita seeds; 2 cup (20g) puffed corn; 2 cup (40g) puffed rice; 2 cup (260g) rice bran cereal; 2 cup (150g) shredded coconut

Roasted peanut butter muesli

The Australian Women’s Weekly Cookbooks’ Creative Director has been making his own toasted muesli from scratch since forever, and we think the addition of peanut butter is just delicious!

Makes 25 cup

Prep

20M

Cook

40M

Total

Ingredients

Museli base

1 1/2 cup (540ml) honey

3/4 cup (165g) brown sugar

3/4 cup (180ml) grape seed oil

1 1/3 cup (375g) smooth peanut butter

9 cup (1kg) rolled oats

Additional ingredients

1 cup (150g) dried apricot, chopped coarsely

1 cup (140g) pitted dates, chopped coarsely

1 cup (60g) dried apple chopped coarsely

1 cup (150g) raisins

2 cup (320g) natural almonds, chopped coarsely

1 cup (200g) pepita seeds

2 cup (20g) puffed corn

2 cup (40g) puffed rice

2 cup (260g) rice bran cereal

2 cup (150g) shredded coconut

Method

1.Preheat oven to 160°C (140°C fan). Line 2 large roasting trays with baking paper.

2.Stir honey, sugar, oil and peanut butter in a small saucepan over low heat until just combined.

3.Place oats in a large bowl. Pour honey mixture over oats; working quickly, toss to coat oats in honey mixture. Spread mixture evenly over trays.

4.Bake for 15 minutes, then stir well. Bake a further 20-25 minutes, stirring occasionally, until the oats are golden and crisp. Combine the oats with your choice of additional ingredients.

This ‘big-batch’ recipe is a convenient thing to make on a Sunday and can be kept for several weeks in the fridge to keep it crunchy.
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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