A vibrant and delicious breakfast, without the artificial additives of the store-bought kind!
Makes 7 cups
+ vegetarian
+ vegan
+ egg free
+ dairy free
+ soy free
Ingredients
20g shredded coconut
1 vanilla bean
100g dried apricots
200g almonds
100g macadamia nuts
250g rolled oats
40g coconut chips
40g pumpkin seeds
40g dried cranberries
Method
- Place shredded coconut and vanilla bean in TM bowl, mill for 20 seconds, speed 9.
- Add dried apricots, chop for 2 seconds, speed 7. Set aside.
- Without cleaning TM bowl, add almonds and macadamia nuts, chop for 2 seconds, speed 6.
- Place all ingredients in a separate bowl along with rolled oats, coconut chips, seeds and cranberries, and combine with a large spoon.
Serve with milk, yoghurt, cream and/or fresh fruit for a delicious breakfast.
Variation: If you like your muesli sweeter, add in 40g coconut sugar at step 1.
For a gluten free variation, replace oats with quinoa flakes.
Note: Package or store muesli in air tight bags or jars for up to six months.
This recipe also appears on Recipe Yum - you can check it out here.
