Prep and cooking time: 45mins
Complex carb portions, per serving: 1
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)
Preheat the oven to 160°C/140°C fan.
Combine the dry ingredients into a large bowl and mix lightly.
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.
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.
Bake for 30-35mins, or until golden. Check the muesli at around 15mins for colour, and mix lightly. Adjust the heat if necessary.
Turn the oven off and leave the muesli in the oven with the door slightly ajar until it cools.
Once cool, store in an airtight jar and consume within one week.
Second Nature special tip
Enjoy 4 tbsp per serving with one portion of seasonal fruits or berries, and full fat Greek yoghurt or coconut yoghurt.