Wangapeka Muesli Recipe

By special request!
Here’s the recipe for that old favourite, the Wangapeka Toasted Muesli, without which breakfast at the centre just wouldn’t be the same for some!

It’s adapted from the book From Tauhara’s Kitchen compiled by Cathy Stevens and published by David Bateman in 1992. The recipe book has been a staple for retreats along with the omnipresent Moosewood Cookbook (first chop the carrot…)

Muesli Ingredients:
10 cups rolled oats
1½ cups finely chopped nuts
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup coconut
2½ cups dried fruit
1 cup honey
1¼ cups oil
1 Tbs molasses
1 Tbs cinnnamon

Melt the honey, molasses and oil in a saucepan. Mix together all the other ingredients except the dried fruit. Add the honey mixture and stir well. Pour into shallow baking tins and bake for about an hour at 150°C or until muesli is golden brown. Stir frequently as it burns easily. (Haven’t most of us found that out the wrong way!)

Add fruit after baking. (Makes enough for 30-40 servings)

Bircher Version: You can soak it overnight in water as an option to the cooked version, which makes it more easily digested.