coconut cranberry toasted muesli
Forget store-bought, making your own toasted muesli is so super simple - and you know exactly what's in it. Made with oats, quinoa, cranberries, pepitas and almonds, this nutritious cereal is packed with goodness and has just the right amount of crunch.
200 g (2 cups) rolled oats
100 g (1 cup) rolled quinoa (quinoa flakes)
60 g (¼ cup) extra virgin olive oil or coconut oil, melted
120 g (1/3 cup) honey (see Tips)
50 g (1/3 cup) dried cranberries, roughly chopped (see Tips)
40 g (¼ cup) pepitas
50 g (1/3 cup) natural sliced almonds
25 g (¼ cup) shredded coconut (or desiccated coconut – see Tips)
Milk, to serve
Yoghurt, to serve
Fresh berries, to serve (optional)
- Makes about 4 1/2 cups
Preheat oven 180C (160C fan).
Stir together the rolled oats, quinoa, oil and honey in a large bowl until well combined. Spread out mixture on a large baking tray. Cook, stirring occasionally, for 20-30 minutes or until pale golden. Stir through the cranberries, pepitas, almonds and coconut. Cook a further 5-10 minutes or until golden.
Serve with milk, yoghurt and fresh berries, if liked.
If you prefer you can use brown rice syrup (rice malt syrup) instead of the honey, or half of each. You can also use half honey, half maple syrup if preferred.
Try to use unsweetened (or minimally sweetened) cranberries if available. If you prefer, you can use dried cherries instead.
I prefer to use organic coconut in my cooking as it’s generally preservative-free. Check the label so you know what you’re getting.
Store in an airtight container in a cool, dry place for up to one month.