Make your own muesli for a delicious snack or breakfast. This basic recipe can be adjusted to your preference and served with yoghurt, fresh berries, or other fruits.
Main INGREDIENTS
- Nuts & Seeds
Ingredients
Method
Ingredients
- 150 g unsalted nut mix (cashews, hazelnuts, walnuts, almonds)
- 30 g oat flakes
- 30 g coconut flakes
- 30 g sunflower seeds
- 30 g chia seeds
- 1 tablespoon linseed
- 30 g coconut oil
- 1 tbsp honey
- ½ tsp ground vanilla
- ½ tsp. cinnamon
- 1 tsp. salt
Optional
- 30 g sultanas or finely chopped dried fruit
- Fresh berries, yoghurt and agave syrup to serve
To serve
- Fresh berries, yoghurt and agave syrup
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Method
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1Coarsely chop the nut mixture. Heat a Le Creuset non-stick pan and toast the nut mixture, oat flakes, coconut flakes, sunflower seeds, chia seeds and flax seeds over medium heat for about 10 minutes, stirring. Add the vanilla, cinnamon and coconut oil and cook for another 2-3 minutes.
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2Spread the muesli on a board or baking tray lined with baking paper and leave to cool for approx. 20 minutes. Lightly salt and mix in sultanas or dried fruit (optional). The roasted muesli will keep in an airtight screw-top jar for about 3 weeks.
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3Sort approx. 75 g fresh berries per portion (e.g., strawberries, raspberries, blueberries, and currants), wash if necessary and halve large berries. Sweeten 100-150 g yoghurt with ½ tbsp agave syrup, pour into a Le Creuset Cereal Bowl and arrange with the berries and 50 g crunchy muesli. Serve immediately.
