COCONUT & CINNAMON MUESLI
INGREDIENTS
1 1/2 cups rolled oats
2 cups coconut chips/flakes
1 cup cashew nuts, chopped
1/2 cup flaked almonds
1/2 cup pumpkin seeds
1/2 cup linseed/flaxseed
3 tbsp chia seeds
1/3 cup melted coconut oil
2 tbsp cinnamon
METHOD
This one is super easy. Throw all of the oats, nuts and seeds into a bowl. Mix Well. Add the coconut oil. Mix well and make sure the entire mixture is wet. If it looks too dry, add some more melted coconut oil
Line a tray with baking paper and spread the mixture evenly. Toast in the oven at 180c on bake for 20-25 minute or until golden brown. Make sure to give it a stir every 5-10 minutes. to ensure it cooks evenly
Once cooked, let it cool before storing in an airtight container.
SERVING SUGGESTIONS
For breakfast, I usually enjoy 1/2 cup of the muesli with some almond milk, a few spoons of natural yoghurt and some blueberries or banana