For me, breakfast should be two things: simple and satisfying.
This crunchy spiced muesli ticks both boxes, as well as being low in sugar, full of flavour and loaded with nutrients.
It’s versatile in the sense you can can swap the nuts, fruits and sweetener to suit your taste or what you have in your cupboard, as well as pairing well with yogurt, dairy or nut milks. I also love making this with pecan and maple.
The best thing about this recipe is that you can make it in advance in 20 minutes and store it in an air-tight container at home or at work for up to two weeks – not that it will last you that long! This muesli is too good to only eat at breakfast.
2 cups rolled oats
1 cup chopped nuts (I used half cashew and half almond, but any will work)
1 heaped teaspoon of cinnamon (mixed and all spice work well too)
4 tablespoons coconut oil
1 tablespoon sweet syrup (I used honey, but maple, agave, rice malt or date syrup work too)
4 tablespoons dried unsweetened fruit (I did half and half goji and cranberry)
2 heaped tablespoons shredded unsweetened coconut
1 heaped tablespoon LSA mix
2 heaped tablespoons hemp seeds
Preheat the oven to 180 degrees Celsius.
In a mixing bowl, combine oats, nuts, cinnamon, coconut oil and sweet syrup. Tip onto a baking tray and spread evenly. Cook for 12 minutes, stirring half way through.
Allow mix to cool.
Add the rest of the ingredients and mix well.
Store in an airtight container for up to two weeks.
Serve with coconut or greek yogurt, nut or dairy milk.
*Makes approximately five portions.