I would say muesli is one of my new favourite breakfasts, second to porridge of course. I was kind of missing yogurt and granola, because I’m not a fan of all the chemicals in soya yogurt and coconut yogurt is pretty expensive. I love all the varieties of muesli you can get, and I love mixing it up between soft muesli (I love this one) and crunchy muesli (this is yummy).
So I thought it was about time I made my own, and with my pining for my old breakfasts of yogurt and granola I decided to make a really crunchy muesli. On eating this for the first time, I would say it’s a touch too crunchy, but after soaking it for about 5 minutes in my almond milk it was just right! This would make an excellent granola too, for eating with any plant milk or yogurt.
Makes 2 servings
2 Handfuls Oats
About 15 Hazelnuts, roughly chopped
1 Handful Flaked Almonds
1 Handful Flaked Coconut
1 Handful Chia Seeds
1 tbsp Honey
1 tsp Coconut Oil
Ingredients for after cooking
2 Handfuls Puffed Rice
2 Handfuls mixed Raisins
Pre-heat the oven to 150°c Conventional. Add all of the ingredients, except the puffed rice and raisins, to a bowl and mix until all the ingredients are coated evenly with coconut oil and honey. Lay out evenly on a baking tray, and bake for 15 minutes, or until golden brown.
Leave to cool, then store in a screw top jar or serve straight away.