When we visited Australia we noticed many of the local cafes were offering muesli. As someone who’s favorite meal is breakfast, I quickly became curious about this food. Muesli is similar to granola, with its grain base plus added fruits and nuts, however muesli does not contain the amount of butter, oils and sugars that traditional granolas will carry. It is commonly eaten as a cereal, on top of yogurt, in a smoothie bowl or by itself.
Since being home, I have noticed most grocery stores will carry a few boxes of muesli. While store-bought muesli is tasty, a homemade version gets just the right ingredients. This variation combines a slight tropical twist, with dried coconut, and has bran for added fiber.
Coconut Muesli
Ingredients:
- 5 cups oats
- 2 cups bran cereal (I prefer Fiber One)
- 1 cup slivered almonds
- 3/4 cup crushed pecans
- 2 cups unsweetened coconut flakes
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
Directions:
- Preheat oven to 350 F.
- In a large bowl, combine oats, almonds, pecans, coconut flakes, cinnamon and salt.
- In a small bowl, mix coconut oil, maple syrup, vanilla extract. Pour liquid mix over dry ingredients, mix thoroughly.
- Spread out ingredients over large cookie sheet. Bake in oven for 15 minutes, stirring halfway, until coconut flakes are lightly toasted.
- Allow to cool. Store in airtight container.
How I prefer to eat: as a cereal with vanilla almond milk and fresh banana slices
Live your life joyfully so,
Ashley
