Raspberry Muesli

Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Breakfast

Servings:

This delicious, easy to make, naturally sweetened Raspberry Muesli is a fabulous staple for any healthy pantry.

Ingredients

200 g frozen raspberries - defrosted
50 g coconut oil (¼ cup) melted if solid
85 g rice malt syrup, honey or maple syrup
350 g rolled oats (3½ cups)
150 g shredded coconut (1½ cups) or flaked coconut is fine too
70 g sesame seeds (½ cup)
120 g sunflower seeds (1 cup)
85 g flaked almonds (1 cup)

Instructions

Preheat the oven to 150°C/ 300°F (fan-forced).
Purée the raspberries in a food processor or blender. Add the coconut oil and sweetener and blend until well combined. If using a Thermomix, 30 seconds, speed 8.
On a large oven tray, toss the oats, coconut, sesame seeds, sunflower seeds and flaked almonds together.
They need to be in a thin layer approx. 1-2cm deep or the mixture won’t toast well. You can use two trays if you don’t have one big tray.
Pour over the berry blend and toss through the dry mix until it is evenly coated.
Bake for 30-40 minutes, stirring every 10 minutes until golden and crisp.

Serve

Serve with your choice of milk, yoghurt and fresh fruit.

Store

Allow to cool fully before storing in an airtight container.

Notes

Nut-free

Feel free to swap out any of the nuts/seeds to suit.

Coconut-free

Replace the coconut oil with macadamia nut oil and the coconut with 50 extra oats and 100g nuts or seeds.

Gluten-free

Replace the oats with the same volume (cup measure) of buckwheat groats (bukkinis) and your choice of rolled or flaked millet, quinoa and/or rice. Any of the nuts and seeds can also be increased to replace the oats.