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A simple Toasted Museli with raspberries and yoghurt.

A Simple Toasted Muesli

Prep Time 7 minutes
Cook Time 30 minutes

Ingredients

  • 2 cups Rolled Oats or Flaked Quinoa
  • 1 cup Shredded Coconut
  • 2 tbsp Coconut oil
  • 2 tbsp Rice Malt Syrup or to taste
  • 1 cup Puffed Rice
  • 3/4 cup Puffed Quinoa
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Pepitas pumpkin seeds
  • 1/2 cup Flaked Almonds
  • 1/2 cup whole almonds chopped
  • 1/2 cup mixed nuts chopped hazelnuts, macadamia, pistachio

Instructions

  • Preheat oven to 160C (fan forced).
  • In a baking dish combine oats and coconut.
  • Add the coconut oil and rice malt syrup and place in the oven for 5 minutes. Remove and evenly mix the oil and syrup through the oat mix. (this is easier to do once the oil and syrup have melted)
  • Place back into the oven, stirring frequently until evenly toasted and lightly browned all over, approx 30 mins.
  • Allow to cool in the baking dish.
  • Meanwhile in a bowl combine the remaining ingredients, adding the oat mix once it has fully cooled. Mix to evenly distribute.
  • Store in a glass jar or brown paper bags.

Notes

  • This recipe can be doubled or tripled, with out any extra effort.
  • If you are sensitive to oats use instead a combination of flaked quinoa and rolled rice. Pre soak each, in water or fruit juice for 15 minutes before starting the recipe.
  • Olive oil can be used instead of the coconut oil.
  • Honey, Maple syrup, agave Nectar, golden syrup or date syrup are all great substitutes for the rice malt syrup.
  • Rice malt syrup and coconut oil, puffed rice are all available from major super markets, health food stores and online.
  • Puffed Quinoa is available from health food stores and online.
  • Any combination of nuts or seeds will work in this muesli, not a fan of pistachios, no problem use walnuts or cashews instead.
  • If you are adding dried fruit to your muesli, add them in at the last step.