Almond & apricot muesli

This light muesli is a delicious breakfast option. Simple yet satisfying! I love to make a big batch of muesli most weeks so I know exactly what is going into the recipe. Most store bought mueslis contain a lot of hydrogenated oils and are very high in sugar. You can mix this recipe up by adding a mix of dried fruits nuts and seeds to it, play around with different flavour combinations depending on what you have in your pantry!

Be sure to make a big batch though as I can guarantee it won’t last long.

Ingredients

  • 1 1/2 cup gluten-free oats
  • 1/2 cup buckinis (loving earth)
  • 1 tablespoon cinnamon
  • 1 cup raw almonds
  • 1/2 cup almond flakes
  • 1/4 cup dessicated coconut
  • 20 dried apricots, diced
  • ¼ teaspoon Himalayan salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Method-

  • Preheat oven to 160 degrees
  • Place all the dry ingredients in a large mixing bowl and mix through.
  • Next whisk the maple syrup and the coconut oil together.
  • Pour over the dry ingredients and mix through with hands
  • Line baking a tray or rub with coconut oil.
  • Spread the mixture onto the baking tray and bake for 10-15 minutes or until the almond flakes are nice and golden.
  • Allow to cool for an hour and store in an airtight container and enjoy!

Happy Baking!

 

 

 

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Lucy Thomson

Lucy Thomson

My name is Lucy Thomson and I have a huge passion for all things health, fitness, food & nutrition!

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