This tasty toasted muesli has all the goodness of wholegrains, nuts and seeds, and sweetened with a little honey and sun-dried tropical fruits. Delicious served with milk or yoghurt. 4 cups (400 g/14 oz) rolled oats 1/4 cup (40 g/11/2 oz) shredded coconut 1/4 cup (40 g/11/2 oz) sunflower seeds 1/2 cup (85 g/3 oz) pepitas (pumpkin seeds) 1/2 cup (85 g/3 oz) almonds 2 tablespoons cold pressed virgin olive oil 1/4 cup (63 ml/21/4 fl oz) raw organic honey 2 cups (60 g/2 oz) puffed millet 2 cups (60 g/2 oz) puffed rice 1 cup (140 g/5 oz) sun-dried pineapple, mango, banana and date Preheat oven to 180oC (350oF/Gas 4). Line a baking tray with baking paper. In a large bowl mix rolled oats, coconut, nuts and seeds together. In a small saucepan over a medium heat, combine honey and olive oil, and stir well. Pour honey mixture over oats and gently toss, making sure muesli is well coated. Pour mixture onto baking tray and cook for 15 minutes or until muesli is golden brown and has formed clusters. Allow muesli to cool then add puffed grains. Add dried fruit pieces if desired. Store in an airtight container in the fridge for up to 4 weeks. Makes 16 servings.