This muesli recipe from Emily Findlay of Emily Bakes is simple to create and tastes amazing -so much nicer than shop bought. This makes a batch that you can store in an air tight container, which will last a couple of weeks.
4 tablespoons coconut oil
2 cups whole grain oats (to make the muesli gluten free, use gluten-free oats or quinoa puffs)
1 cup long-thread coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup finely chopped pitted dates
1/2 cup finely chopped dried figs
3/4 cup chopped almonds
3/4 cup black chia seeds
Preheat the oven to 140C.
Melt the coconut oil in a large, heavy-based saucepan and then remove from the heat.
Add the oats (or quinoa puffs), sunflower and pumpkin seeds. Stir well with a wooden spoon so that the coconut oil evenly coats the oats and seeds.
Spoon the mixture evenly across an oven tray. Bake for approximately 8 minutes, stirring after 4 minutes to ensure even toasting.
After 8 minutes, remove from the oven and add chopped fruit and almonds. Return to the oven and bake for a further 4 minutes.
The muesli is ready when it's evenly golden brown. Remove from the oven, allow to cool and then mix through the chia seeds.
This muesli is beautiful served with coconut, natural yoghurt or a plant based milk - a light, summer loving start to the day!