Coconut, Cashew and Prune Toasted Muesli

What to add
4 cups rolled oats
1 cup buckwheat (optional – just add another cup of oats if you don’t have it)
1 cup shredded coconut
1/2 cup linseeds
1/4 chia seeds
1.5 cups (140g) unsalted cashews
2 cups roughly chopped prunes
3 tbsn coconut oil or olive oil
3 tbsp maple syrup or honey
2 tsp vanilla

What to do
Step 1 – Preheat the oven to 180 degrees on fan bake. Mix the oats, buckwheat, coconut, seeds and cashews in a large bowl and mix well. In a microwave safe bowl add the oil, maple syrup/honey and vanilla and heat until melted together (about 30 seconds).

Step 2 – Add the wet ingredients to the dry and mix well. Spread half of the muesli onto a lined baking tray. Bake for about 10 minutes, stirring every few minutes, until golden. Repeat with the remaining mixture. If you want chewy prunes, add them to the oven with about 5 minutes to go otherwise just add them at the end.

Step 3 – Combine prunes and both muesli batches really well. Allow to cool and store in an airtight container for up to 3 weeks. It is quite high in energy so you only need a small amount. I serve a couple of tablespoons on top of yoghurt and fruit or smoothies. My favourite combination is plain yoghurt and Black Doris plums – so great!


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