Gluten Free Toasted Muesli

Breakfast

Serves: 1 Prep: 00:10 Cook: 00:15

INGREDIENTS
1.5 cup(s) rolled oats (or quinoa flakes)
3/4 cup(s) almonds (raw and unsalted)
3/4 cup(s) cashews (natural)
3/4 cup(s) pepitas (pumpkin seeds)
1/4 cup(s) sunflower seeds (kernels)
1/4 cup(s) sesame seeds
1 teaspoon(s) cinnamon (ground)
1/3 cup(s) coconut oil (extra virgin) melted
1/4 cup(s) pure maple syrup
1 orange(s) zest only
1/3 cup(s) mango (dried) roughly chopped
1/3 cup(s) cranberries (dried)

INGREDIENTS FOR SERVING (PER PERSON)

2 tablespoon(s) yoghurt (greek)
1 teaspoon(s) coconut flakes

METHOD
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. In a large bowl combine all muesli ingredients excluding the dried fruit. Mix well to combine,
ensuring the wet ingredients are well mixed through the dry ingredients.
3. Spread the muesli mix evenly onto the prepared tray and bake for 10-15 minutes (or until lightly
toasted). Keep a close eye on the mixture as it can easily turn from golden to burnt!
4. Remove the muesli from the oven and allow to cool. As it cools, it will become crunchier. Stir
through dried mango and cranberries and store in an airtight container for up to 2 weeks.
5. Serve 1/2 cup of muesli with yoghurt and coconut flakes.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1670.6kj 399.1cal 11.1g 4.0g 28.7g 11.9g 22.8g 15.1g

EF G GF V PE P PR