Recipe courtesy of @ems_bakes/ www.emily-bakes.com
Fig, Date, Coconut and Vanilla Muesli
(Gluten and Dairy Free; Vegan)
Ingredients
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
Method
Pre-heat oven to 150C.
Melt coconut oil in a large, heavy-based saucepan, and then take off the heat.
Add oats (or quinoa puffs), sunflower and pumpkin seeds. Stir well with a wooden spoon so that the coconut oil evenly coats the oats and seeds.
Spoon mixture evenly across an oven tray. Bake for approximately 8 minutes, stirring after 4 minutes to ensure even toasting.
After 8 minutes, remove from oven and add chopped fruit and almonds. Return to oven and bake for a further 5 minutes.
Muesli is ready when evenly golden brown. Remove from oven, allow to cool, and then toss through chia seeds.
This muesli is beautiful served with natural yoghurt - a light, summer-loving start to the day!