The day I discovered that most mueslis aren’t actually very good for us was a sad one! Muesli is one of those so called “health” foods that has been telling us big fat lies.
Most commercial toasted mueslis are loaded with added sugar and cooked in unhealthy vegetable oils. It’s also hard to find a tasty one that’s gluten free, if that’s part of your approach.
But making your own healthy toasted muesli is actually really easy. Our coconut quinoa muesli makes a nutrient packed reason to get up in the morning and is also great on its own for an afternoon snack with plenty of protein and healthy fats. Paired with some greek yoghurt and berries for breakky it pretty much tastes like dessert.
Prepare a batch on the weekend and enjoy all week!
2 cups quinoa flakes (you can also used rolled oats if you prefer and aren’t fussed about the gluten)
½ cup raw almonds
½ cup walnut kernels
¼ cup pumpkin seeds
2 tablespoons sesame seeds
1/3 cup shredded coconut
1 teaspoon vanilla extract
1 tablespoon honey
2 tablespoons coconut oil
1/3 cup sultanas or dried fruit of choice
- Preheat the oven 120C fan forced.
- Pop quinoa flakes or oats, almonds, walnuts and pumpkin seeds in a food processor and whiz for a few seconds, long enough to chop the nuts and seeds roughly and get the pieces nice and evenly sized.
- Combine coconut oil, honey and vanilla extract in a small saucepan over medium heat and stir until melted.
- Tip quinoa and nut mixture into a bowl and add melted coconut oil mixture, shredded coconut and sesame seeds, stirring together to combine.
- Line a couple of oven trays with baking paper. Spread the mixture out on the tray in a very thin layer so that it cooks evenly. Pop in the oven and cook for about 1 hour or until muesli is golden.
- Remove trays from oven and leave out to cool. Toss with sultanas. Be sure to store muesli in an airtight container so you can enjoy it over the week.