KEY POINTS:
Makes 5 cups
1/4 cup rice bran oil
1 Tbs peanut butter
2 Tbs honey
1/2 cup apple juice
1 tsp cinnamon
1 tsp vanilla extract
3 cups rolled oats
1/2 cup coconut
1 cup toasted hazelnuts, skins removed
1 cup dried cranberries
2 granny smith apples, peeled and sliced
1/2 cup apple juice
2 tsp butter
Zest of one lemon
1 tsp cinnamon
1. Preheat oven to 150C. In a saucepan, heat the oil, peanut butter, honey, apple juice, cinnamon and vanilla, stirring to combine.
2. In a large bowl combine oats and coconut then pour the oil mixture over, mixing thoroughly. Transfer to a roasting pan, spread out evenly and bake for approximately 30 minutes until lightly browned. Stir occasionally.
3. Remove from the oven and mix through the hazelnuts and cranberries. When completely cool, the muesli can be stored in an airtight container.
4. In a saucepan, slowly cook the apples with butter, lemon zest, juice and cinnamon until softened, about 15 minutes. Serve with muesli and yoghurt.
