Winter Muesli
It’s almost festive season and I’ve already started planning my Christmas recipes!!! I’ve also recently really got into muesli, don’t get me wrong its freezing lately and a warm bowl of porridge is unbeatable however when in a rush muesli is an awesome sub. It has so many elements of flavour, crunch and chewiness to wake up those senses!
However, be warned – making a batch can cause over eating in bulk take my advice and section off into portions if you’re a picker like me!
In my recipe I used Nutmost Activated Maple Walnuts along with the Rude Health sprouted oats (easier to digest and nutrient dense) but using regular like below is absolutely perfect!
Serves 5 portions
Cooks in 15 Minutes
Ingredients
- 150g oats (jumbo are good here and gluten free work too. You can also use a combination of GF substitutes like rice flakes)
- 1-2 tbsp cinnamon (depending if you like the spice)
- 75g walnuts
- 50g mixed seeds (like pumpkin and sunflower)
- 50g dried cranberries chopped
- 50g dried dates chopped really finely
- large pinch of sea salt
serve alongside some nut milk – like cashew, rice or unsweetened almond!
Method
- Start by toasting the walnuts and seeds. You can do this in the oven by placing the walnuts and seeds on a flat tray and baking at 200°C for 10-12 minutes until the seeds are browned and little and nuts have toasted around the edges. Once toasted leave to one side to cool. Alternatively you can do this on the hob with a pan, toast the nuts and seeds dry (no oil) over high heat for 2-3 minutes tossing until the seeds begin to crackle and there’s a nice even colouring on them.
- In a bowl or jar, combine the oats, cinnamon, dried fruit, salt, nuts and seeds and stir well.
- Store in an airtight container or large glass jar for up to 3 weeks.