Breakfast and eggs

Toasted muesli

This crunchy and nutty muesli is a simple one that you can make in bulk and is a good replacement for sugary, supermarket muesli.

Recipe: Toasted muesli

Prep and cooking time: 45 mins

Serves: 16

Ingredients

  • 200g rolled oats
  • 45g desiccated or flaked
    coconut
  • 45g pumpkin seeds
  • 150g raw nuts, roughly chopped
  • 1 tsp ground cinnamon 85g butter or coconut oil,
    melted
  • 1 egg white (optional)

Method

  1. Preheat the oven to 160°C/140°C fan.
  2. Combine the dry ingredients into a large bowl and mix lightly.
  3. Whisk the egg white (if using) in a separate bowl until it reaches soft peaks; it should start to look white and creamy. This can take 5-7mins with a fork or 3mins with a hand-held whisk.
  4. Add the melted butter/oil and foamy egg white (if using) to the dry ingredients and mix well. Spread the mixture onto a lined baking tray evenly.
  5. Bake for 30-35mins, or until golden. Check the baking at around 15mins for colour, and mix lightly. Adjust the heat if necessary.
  6. Turn the oven off and leave the muesli in the oven with the door slightly ajar until it cools.
  7. Once cool, store in an airtight jar and consume within one to two weeks.

Second Nature Special Tip:

Enjoy 2 tbsp per serving with one portion of seasonal fruits or berries, and a couple of tbsp of full fat Greek yoghurt or coconut yoghurt.

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