KB Toasted Muesli

There is one thousand different types of muesli to choose from at the supermarket and many are full of sugar and not much goodness. Here is a super quick, yummy recipe that can be kept in the fridge for weeks. Sometimes I eat it dry as a snack! It is full of healthy fats, protein, magnesium, zinc and a heap of other nutrients.

Serves: 14 

1 serve = 60g 

 Ingredients:

• 2 cups mixed unsalted nuts 

• ½ cup pepitas 

• 1 cup oats (or quinoa flakes for gluten free)

• ½ cup shredded coconut 

• ½ cup coconut flakes 

• 2 tbsp chia seeds 

• 2.5 tbsp raw honey or rice malt syrup

• ¼ cup coconut oil, melted 

• ¾ cup dried blueberries OR use fresh fruit on top when serving 

Method:

1. Preheat oven to 150°C. 

2. Place nuts and blueberries in a food processor and chop (as fine or chunky as you like). 

3. Add to large mixing bowl, add all other ingredients except honey and stir. 

4. Once mixed, add honey and gently mix through.

5. Line baking tray with baking paper and tip muesli into tray. Pat down so fairly firm. 

6. Cook for 20-25 minutes, mixing half way. 

7. Cook longer and add more honey as needed.

I serve with Greek yoghurt and fresh blueberries, but the toppings are endless!

Let me know what you think, Kasey

Nutritionist