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I have been crafting, blending and fine-tuning this recipe for years. It’s my go to breakfast muesli. Top it with some almond milk, coconut yoghurt, seasonal berries and your off to a plant-based start to the day. A bowl of the ‘Crunchy’ what could be better?
1.5 cups oats
1.5 cups puffed quinoa
1 cup threaded coconut
2 tablespoons black sesame seeds
1/2 cup sunflower seeds
2/3 cup pumpkin seeds
1 cup sliced almonds
2 tablespoons sesame seeds
¾ cup maple syrup
¼ cup coconut oil, melted (optional)
3/4 cup cacao nibs
3/4 cup freeze-dried raspberries
Muesli: place the oats, puffed quinoa, coconut, sunflower seeds, pumpkin seeds and black & white sesame seeds in a large bowl and toss until well combined. Mix together the maple syrup and the melted coconut oil if using, then pour over the oats and mix until everything is coated. Tip out onto a shallow sided roasting tray lined with baking paper and bake for 20-25 minutes in an oven preheated to 180 °C turning 2-3 times during baking until golden and toasted.
Remove and allow to cool completely then mix through the cacao nibs and freeze-dried raspberries and store in an airtight container.
Serve with almond milk, coconut yoghurt, fresh fruit and thank me later.