Tropical muesli bowls

• butter↗50g g

  plus extra for greasing

• clear honey↗125ml ml

  (acacia is good)

• jumbo rolled oats↗300g g
• mixed nuts85g g

  (e.g. macadamia and flaked almonds)

• desiccated or flaked coconut50g g
• vanilla extract↗1 tsp tsp
• mixed dried fruits85g g

  (e.g. cranberries and raisins)

• finely chopped crystallised ginger1 tbsp tbsp

  (optional)

• pot natural yogurt500g g
• mango↗1
• blueberry↗100g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.