Tropical muesli bowls

10-30 minutes 600 kcal or less bbc good food breakfast cereal clear honey desiccated coconut mixed nut mixed nuts museli oats quick rolled oats

N/A

Serves 4 with plenty of leftover muesli

Source

Ingredients

50g butter , plus extra for greasing

125ml clear honey (acacia is good)

300g jumbo rolled oats

85g mixed nuts (e.g. macadamia and flaked almonds)

50g desiccated or flaked coconut

1 tsp vanilla extract

85g mixed dried fruits (e.g. cranberries and raisins)

1 tbsp finely chopped crystallised ginger (optional)

500g pot natural yogurt

1 mango

100g blueberry

Method

Place the butter, honey and a pinch of salt in a small saucepan, then melt over a medium heat. Tip the rolled oats, mixed nuts, coconut and vanilla into a large bowl, then pour over the melted butter mixture and stir until everything is well coated.

Heat oven to 180C/fan 160C/gas 4. Lightly grease a large baking tray with butter. Tip the muesli mixture onto the tray and spread out until evenly covered. Bake in the oven for 10 mins, then use a spoon to carefully toss the mixture around. Take special care to get into the corners as these may be starting to brown. Cook for 5-10 mins more until the mixture turns a light golden brown. Now mix through the dried fruits and ginger, if using. Leave to cool. Store in an airtight container for up to 1 month.

To serve, spoon the yogurt into 4 serving bowls. Peel the mango and, cutting around the stone, thinly slice. Put into bowls along with the blueberries, then scatter over the crunchy muesli.