A homemade muesli that is quick to make, stores well and is low in sugar. The whole family will love this one.
3 cups quinoa flakes
¼ cup maple syrup
½ cup coconut oil, melted
1 tsp ground cinnamon
½ tsp rock salt
¼ cup (each) coconut flakes, goji berries, dried figs, sunflower seeds and pecans
Preheat oven to 200°C and line two large oven trays with baking paper. In a bowl, whisk maple syrup, coconut oil, cinnamon and rock salt together. Add quinoa flakes and stir until well combined (this may take a minute or two).
Spread muesli evenly on oven trays and bake for 15 minutes, stirring frequently to ensure it doesn't burn.
Once golden and crispy, remove from oven and set aside to cool. Slice figs thinly and place in an airtight container/jar with coconut flakes, goji berries, sunflower seed and pecans. When muesli is completely cooled, add to container, seal the lid and shake gently to combine.
This muesli is delicious served as is with your favourite milk, yoghurt and fresh fruit or sprinkled on porridge in cooler months. It will store well for a few weeks ideally in the fridge as this will help to retain the nutrients in the nuts and seeds.
Stacey Clare's Nutritional Tip
Store-bought muesli is often made with refined sugar and laden with additives/preservatives to ensure a longer shelf life. This homemade version is instead sweetened with the natural sugars of maple syrup, ensuring it is low-GI and high in flavour. The quinoa flakes are gluten free, high in protein, deliciously nutty and much easier on the digestive system than oats, which are more commonly used in muesli.