TOASTED COCONUT, CASHEW & CINNAMON MUESLI
Mar 17, 2016I know many people find breakfast a challenge. Whether this be because you're not hungry, you don't have time or you're just so damn sick of that bloody green smoothie! So I'm sorry if you wanted me to say something different...but it really is the most important meal of the day.
It doesn't have to be a big gourmet breakfast of poached eggs and smashed avo every morning but just ensuring you have something wholesome in the morning will honestly make a big difference to the nourishment your body is receiving. A good muesli is so hard to find when it comes to shopping so I always opt to make my own. This one is super simple but full of healthy fats so will keep you feeling fuller for longer and I don't add any sweetener because you can get the sweetness from the fruit that you enjoy it with.
Makes appox 4 cups
Ingredients
1 ½ cups oats
1 ½ cups flaked coconut
1 cup cashews
1 heaped teaspoon cinnamon
Directions
Combine the flaked coconut and cashews and spread on a baking tray lined with baking paper. Bake in the oven at 180⁰C until the coconut is lightly golden, about 10 minutes (keep a close eye on this). Combine with the oats and cinnamon and store in an airtight container.
1 Serve = 1/3 cup with 100g yoghurt or 1/2 cup milk and fresh fruit. You can also add 1 cup milk and leave it to soak overnight for another delicious option.
