This muesli is so delicious it’s hard for me not to just eat it all right off the oven tray. You can play around with the ingredients but I think the mix of psyllium husk, coconut, puffed amaranth and brown rice, nuts and oats gives this muesli the most amazing texture.
You could add dried fruit after removing from the oven, I don’t just to make it more fructose friendly and because I like to eat it with fresh fruit or add a small amount of dried fruit when i’m serving it. This makes a weeks worth of muesli for me – but it depends on your serving sizes – If I left my boyfriend with it it’d probably only be 2 serves! I’ve even had this with vanilla yoghurt panna cotta for breakfast because dessert for breakfast is a thing and that panna cotta is too good not to eat all day!
2/3 cup of oats
1/3 cup of quinoa flakes
1/3 cup unsweetened desiccated coconut
2/3 cup chopped nuts (I used pecans and almonds this time but have used hazelnuts before too)
1/3 cup sunflower and pumpkin seeds
1 Tbs flaxseeds
1 Tbs chia seeds
2 Tbs psyllium husk powder
1/2 tsp vanilla bean extract or seeds
1 tsp cinnamon
1 Tbs maple syrup
2/3 cup puffed brown rice
1/3 cup puffed amaranth
1/3 cup coconut chips
Preheat oven to 150 degrees celsius. Line a cookie sheet with baking paper.
Mix all but the last 3 ingredients together in a bowl – if you’re happy to get messy use your hands! Spread the mixture evenly over the lined tray. Place in oven and bake for 15 minutes. Remove and use the baking paper as a funnel to transfer back into your mixing bowl. Add the final 3 ingredients, mix well and return to the lined tray.
Bake in the oven for a further 5 -10 minutes or until the coconut is golden. Cool on tray.
Transfer to an airtight container once cooled.