My Simple Toasted Muesli


Think of Californian food and what comes to mind? Green juice? Raw and vegan?

I lived most of my 20's and 30's in LA, and while there were plenty of healthy options I struggled to find decent muesli (granola) that wasn't full of sugar. Even in the isles of Whole Foods and Trader Joes, it was all loaded with sugar or tasteless.

On a trip back to my parents' farm in Australia I discovered my mums' simple muesli. Delicious, easy to make and healthy, I began baking it every week on return to LA. Soon enough friends started asking to buy it and so began Walnut Street Granola. (I lived on Walnut Ave).

I spent my evenings making huge batches to sell at various farmers markets on the Westside. (Check out the pics on my Insta) I loved working for myself, but also knew my passion wasn't muesli, hence Cedar Lilly :)

Now I still make it regularly and my son eats it with yoghurt almost every morning. You can add or subtract any ingredients to make it your own. Stores well in an airtight container.

Ingredients:
375gm Oats 
200gm Sunflower Seeds
150gm Pepitas (Pumpkin seeds)
100gm Coconut flakes or shredded
150gm Almond flakes or pieces
Zest of two oranges (I like to use the peeler type over grated)

1/2 cup Sunflower Oil
1/3 Honey
1 teaspn Vanilla extract

Method:
Preheat over to 180' c.
Combine dry ingredients in a large heatproof bowl. Zest orange over the bowl and then mix in.
In a pan, over medium heat stir oil, honey and vanilla together, when it starts to bubble, remove from heat and carefully pour over the oat mixture.

Stir to combine and then pour into a large, shallow baking dish.
Transfer to oven and turn muesli regularly to toast evenly and avoid burning.

When it reaches a lovely golden colour (approx 20 mins) remove it from the oven and allow it to cool and crisp.

Enjoy with yoghurt, milk, fruit or whatever you fancy!