Breakfast is always a mixed bag, yet it’s still my most favourite meal! Sometimes it’s a rush, sometimes it’s restful, you can eat savoury or sweet. But whatever results, it heralds the beginning of a new day.
This muesli is a breakfast winner. It’s truly nourishing and filling, and will keep you going till lunch no problem! It’s great to have a batch for those mornings where you don’t have time for much prep yet still crave something delicious. Or to have some on hand for those afternoon snack attacks, or even as dessert.
If you’re wanting something even less sweet then feel free to leave out the honey drizzle, it’s great with or without! My new favourite cereal replacement…
Coconut Chip Muesli (makes 5 1/2 cups)
4 cups coconut chips
4 tbsp slivered almonds
4 tbsp chopped nuts (I love a mix of hazelnuts & walnuts)
4 tbsp seeds (pumpkin & sunflower)
1 tsp cinnamon
2 tbsp honey
2 tbsp hot water
1 tsp vanilla extract
4 tbsp dried fruit (raisins, chopped apricots or figs, cranberries) – optional
Preheat the oven to 160’c/320’F.
Add the coconut chips, slivered almonds, chopped nuts, seeds, and cinnamon to a large bowl. Mix together well.
In a cup, mix the honey and hot water until the honey has dissolved. Add the vanilla extract and stir. Pour this over the the coconut/nut mixture and stir until all is well combined and the honey is well distributed.
Bake on a flat oven tray (lined with baking paper is desired) for 20-25 mins – stir the mixture gently 2-3 times during the cooking process so it bakes evenly. When the chips are turning golden brown it is ready. Remove from the oven and allow to cool. Stir through the dried fruit then transfer to an airtight container.
It’s delicious on it’s own as a scroggin type snack or as a breakfast cereal with your favourite milk and/or yoghurt.