Emily Findlay of Emily Bakes has sent the most delicious recipe over for Fig, Date and Coconut Muesli. So yummy x
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 oven to 140C.
Melt the coconut oil in a large, heavy-based saucepan and then take off the heat.
Add the oats (or quinoa puffs), sunflower and pumpkin seeds. Stir well with a wooden spoon so that the coconut oil coats the oats and seeds evenly.
Spoon the mixture evenly across an oven tray and bake for approximately 8 minutes, stirring after 4 minutes to ensure even toasting.
After 8 minutes, remove from the oven and add the chopped fruit and almonds. Return to the oven and bake for a further 4 minutes.
The muesli is ready when evenly golden brown. Remove from the oven and allow to cool, then toss through the chia seeds. This muesli is beautiful served with coconut yoghurt if you're dairy free and natural yoghurt if you're not - a light, summer-loving start to the day!