Raspberry and Coconut Muesli

Raspberry and Coconut Muesli

The freeze dried raspberries make this recipe so tasty! Don’t be too worried if the quantities of the nuts and seeds don’t quite add up to the recipe, it’s just a rough guide and the muesli will still taste good! It keeps for a long time in a air tight jar or container.

Ingredients

3 cups wholegrain rolled oats*

1 cup almonds (roughly chopped) 

1/2 - 1 cup brazil nuts (roughly chopped in halves)

1 cup cashews

1 cup pumpkin seeds 

1 cup sunflower seeds 

1tsp cinnamon

3Tbsp honey 

3-4Tbsp oil (I use olive oil, but you can use coconut oil) 

1/2 cup pitted dates (roughly chopped) 

1/2 cup (or a small bag) of freeze dried raspberries

1 cup coconut flakes/ shredded coconut 

  1. Preheat oven to 180deg, bake

  2. Mix oats, almonds, brazil nuts, cashews pumpkin seeds, sunflower seeds and cinnamon in a big bowl. Don’t add dried fruit or coconut yet

  3. Melt honey in microwave or on a stove top and mix with oil. Pour onto the muesli mix and massage it in with hands

  4. Spread the muesli on a baking tray lined with baking paper and bake for around 8-10min until golden brown until toasted. Check part way through and give the muesli a mix around

  5. Once out of the oven add freeze dried raspberries, coconut, and dates, Mix well

  6. Leave it to cool then store in a jar or Tupperware container

Serve with yoghurt and fresh fruit. Yummm 

*For gluten free (replace oats with rice puffs and quinoa puffs) 

Kate Christison