Blueberry & Maple Nut Toasted Muesli

Ingredients
3 cups oats
1/2 cup macadamia nuts
1/2 cup hazelnuts
1/2 cup pecans
1/2 cup almonds
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup maple syrup
1/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup soy milk
1 Tbsp non dairy butter
1 tsp vanilla
4 pitted dates
1/2 cup dried apple, roughly chopped
1/2 cup dried blueberry
2 dates, pitted and roughly chopped

Preheat the oven to 180 degrees. Roughly chop the nuts. On two lined baking trays evenly spread the oats and the nuts, and sprinkle with cinnamon and nutmeg.
In a saucepan over a high heat combine the maple syrup, sugar, oil, milk, butter, vanilla and 4 dates. When the mixture starts to bubble, and the liquids combine, turn the heat down. Heat, stirring constantly, incorporating the dates into the syrup. When the syrup is smooth, pour over each tray, and toss the oats until they are all coated in the mixture.
Place in the oven and bake, tossing the oats every ten minutes so that the muesli cooks evenly. Remove from the oven after about half an hour, when the oats are golden in colour. Allow to cool on the baking trays.
When the oats have cooled, stir through the apple, blueberry and remaining dates. Store in an airtight container.

Banana, Date & Pecan Muffins

Grinding the oats and pecans into a flour came from a recipe for banana muffins on VganJar. Just pulse the pecans and oats together in the food processor a couple of times until you have a coarse meal, being careful not to overdo it because you'll end up with a paste. This recipe is based on Isobelle's at VganJar.

Ingredients
1/2 cup pecans, ground into a flour

1/2 cup oats, ground into a flour

1 cup wholemeal flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp of salt

3/4 cup soy milk

1 Tbsp apple cider vinegar

1/4 cup maple syrup 

1/4 cup vegetable oil

1 Tbsp vanilla extract

2 really ripe bananas

5 dates, pitted and roughly chopped

1/2 cup pecans, roughly chopped

Add the apple cider vinegar to the soy milk, and leave aside to thicken.

In a large bowl mix together the flours, the baking powder and soda, and the salt.

In another bowl, mash the bananas really well with the maple syrup, vegetable oil and vanilla extract.

Add the soy milk to the flours, mix well, and then add the banana mix. When it is all incorporated, mix through the dates and the pecans. 

Spoon into a muffin tin. For 12 regular sized muffins, bake for about 20 minutes (or until a toothpick inserted in the middle comes out clean), and for 6 jumbo muffins bake for around 30 minutes.

They're really good straight from the oven, or warmed, with a dairy free butter, and I could imagine they'd keep pretty well too (mine were all eaten within a day!).