Create - 30 Sep 2019

Recipe: Homemade Nut & Seed Muesli

As summer creeps closer, it’s time to schedule those early surfs and girls weekends away. You can keep your nutrition on track with just a little bit of planning. Enter homemade muesli; easy to prepare and transport, so it works in with your lifestyle. Keep a jar in your car and enjoy by the beach post surf.

Many of the store bought muesli’s have added sugar and dried fruits to sweeten the recipe, obviously the sweeter the more palatable for many people. This recipe relies on you adding fresh fruit to sweeten. As it is just nuts and seeds you get the added bonus of being gluten free. Many people say they can’t digest nuts, I often challenge that with the following question – are you actually chewing? You need to chew each mouthful at least twenty times. Chewing is the mechanical breakdown of food, a critical part of digestion!

Homemade Nut & Seed Muesli (makes 4-6 serves)

Ingredients

1/2 cup flaked or slivered almonds
1/2 cup pecans
1/2 cup brazil nuts
1/3 cup pepitas
¼ cup sunflower seeds
3 TBS sesame seeds
1/3 cup caramelized buckinis
1/2 cup flaked coconut
1 tsp cinnamon
2 TBS maple syrup
3 TBS coconut oil, melted

Directions

Preheat an oven to 160 Celsius. Line a baking tray with baking paper.
Roughly chop pecans and brazil nuts so that they are slightly broken up.
Whisk together in a bowl the melted coconut oil, maple syrup and cinnamon.
Add all ingredients to the bowl, stir to coat each nut and seed well.
Spread the mix out onto the baking tray as one layer, bake in the oven for 10mins, remove and stir.
Place back in the oven for another 5mins, remove and stir. And then place back in the oven for another 5mins.
Remove from the oven and allow to cool for 30mins or more. Once cooled transfer to an air tight container and portion out as needed.