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Muesli

I love breakfast. Especially a nice leisurely weekend breakfast. I judge hotels on their breakfast. I’m also quite partial to breakfast for dinner if the mood takes me. If someone says they don’t eat breakfast, I give them the look. You know the look I’m talking about.
So while I do love my bacon and eggs, sometimes during the working week you don’t have time to cook that awesomeness up. That’s when this muesli comes in super handy. You can whip up a batch on the weekend and you have breakfast for the whole week if you needed. Perfect.
Serve it with your favourite nut milk or coconut yoghurt, some fruit and a drizzle of honey.
Try jazzing it up with different dried fruits like dates, sultanas, cranberries or cherries.

INGREDIENTS

  • 1/2 cup macadamias
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1 cup flaked almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup coconut flakes
  • 1/4 cup sesame seeds
  • 3 tablespoons milled flaxseed
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 2 tablespoons coconut oil, melted
  • 1/4 cup unsweetened apple juice
  • 1 tablespoon maple syrup (optional)
  • handful of goji berries
  • handful dried apple, chopped

 Method

  1. Preheat oven to 160 degrees Celsius.
  2. Line a large baking tray with foil or baking paper.
  3. Whizz the walnuts, pecans and macadamias in a food processor for a few seconds to get a rough crumble.
  4. Put them in the baking tray along with all other dry ingredients (except goji berries and dried apple pieces) and combine well.
  5. Add all the wet ingredients and mix well, coating everything (I do this with my hands, but feel free to use a spoon princess).
  6. Spread the mixture evenly over the base of the tray and bake in oven for 20 minutes (you can give it a bit of shake at the halfway point, but I never need to).
  7. Once the muesli has cooled, mix through the berries and apple.
  8. Keep in an airtight container.

Makes 6 servings.