Serves 8
Ingredients
1/3 cup almond butter
1/3 cup maple syrup
2 cups traditional rolled oats
½ cup quinoa flakes
½ cup puffed rice
½ cup almond flakes
1 cup flaked coconut
¼ cup pumpkin seeds
¼ cup pepita seeds
¼ cup sunflower seeds
2 tbsp black and white chia seeds
½ cup dried reduced sugar craisins (cranberries)
½ cup goji berries
Method
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Preheat oven to 160°C.
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Line a large roasting pan with baking paper.
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Stir almond butter and maple syrup in a small saucepan over low heat (or microwave for 25 seconds) until just combined.
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Combine oats, quinoa flakes, puffed rice, almond flakes, coconut, pumpkin, pepita, sunflower and chia seeds in a large bowl. Pour syrup mixture over dry ingredients, stirring quickly to coat ingredients.
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Spread muesli in an even layer in pan. Bake for 15 minutes. Remove from oven and stir well. Bake for a further 10-15 minutes or until oats are golden.
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Let cool then add craisins and goji berries.
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Serve with Mandolé Orchard Original or Unsweetened Almond Milk.
Tootie x
