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Roasted Muesli

September 28, 2016

A deliciously crunchy way to start the day. Great with almond milk, milk, soy or fresh orange juice.

  • Yields: 2-4 serves

Ingredients

400 g wholegrain oats

1/2 vanilla pod, seeds

3 tbsp sunflower seeds

40 g pumpkin seeds

30 g roughly chopped almonds

30 g flaked coconut

3-4 tbsp maple syrup

3-4 tsp water

3 tsp plant based Nuttelex (melted)

60 g dried cranberries

2-3 tbsp raisins

Directions

1Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and line two baking trays with grease-proof paper.

2In a large bowl, mix together the oats, seeds, almonds and coconut. Mix the maple syrup and water with the melted Nuttelex and stir in evenly. Spread the mixture out over the baking trays and bake in the oven for approx. 35 minutes until golden, turning regularly. Leave to cool.

3Mix in the fruit and tip into a decorative storage jar. Serve with almond milk, yogurt, milk or fresh orange juice.

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