HS notes: Michele's recipe calls for triticale. If you have a hard time finding it, just substitute another cup of rolled outs, I am able to get rolled triticale at my local natural foods store in the bin section.
Preheat the oven to 300F degrees.
Put 5 cups rolled oats into a large bowl. Add 1 cup unsalted sunflower seeds, 1 cup slivered almonds, 1 cup triticale (see above note), 1 cup shredded coconut and 2 tablespoons sesame seeds. Stir to combine.
Heat 3/4 cup honey and 4 tablespoons vegetable oil in a saucepan over low heat. Pour the warm honey mixture over the dry ingredients and stir until they are well coated.
Spread the mixture on across two (rimmed) baking sheets and bake for 30 minutes, stirring occasionally. Remove from the oven and allow to cool.
Add 1/4 cup finely sliced dried apricots, 1/4 cup finely sliced dried apples and 1/4 cup finely sliced dried peaches (heidi note: I used dried papaya). Toss to combine. Store the muesli in an airtight container.
Makes 12 servings.
Kitchen: The Essential Guide to the Kitchen by Michele Cranston (Whitecap, September, 2005) - reprinted with permission
101 Cookbooks http://www.101cookbooks.com/