Make this muesli for an easy and healthy breakfast over summer
This is the recipe (always doubled for the holidays) that has been churned out for years in our family — the only thing that has changed is the introduction of coconut oil. We ate it with the home-preserved fruits that travelled with us.
Makes 6 cups
2 cup wholegrain oats
2 cups shaved coconut
1 ½ cups pumpkin seeds
1 cup sunflower seeds
1 cup raw cashew nuts
1 cup raw almonds
¼ cup coconut oil
¼ cup honey
1. Preheat an oven to 160C. Line a large baking tray with paper.
2. On the tray place the oats, coconut, pumpkin seeds, sunflowers seeds, cashew nuts and almonds.
3. Melt the coconut oil and honey together in a small pot or in the microwave. Pour over the muesli mixture and stir well. Place into the oven for 20 minutes, then stir and continue doing this until crisp and toasted. Cool before storing in an airtight container.Share this: