Ingredients

 

¾ cup gluten free rolled oats or for a Paleo option crushed almonds

2 tbsp. coconut oil

2 tbsp. pepitas

½ cup unsalted whole macadamias

½ cup coconut sugar

2 tbsp. coconut nectar syrup

½ tsp. ground cinnamon

 

Optional Ingredients

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¼ cup toasted coconut chips

¼ cup dried cranberries or sultanas

 

Directions

 

1. Preheat the oven to 160°C or 320°F.

2. Combine oats or crushed almonds and coconut oil in a bowl, then spread evenly over a large baking tray.

3. Bake for 10 minutes or until brown then remove from the oven.

4. Returns oats or almonds to a mixing bowl, then add macadamias, pepitas, coconut sugar, nectar syrup and cinnamon until the mixture is thoroughly coated.

5. Return to the oven for a further 15 minutes to roast, stirring occasionally if needed.

6. Once finished baking, allow the muesli to cool for at least 30 minutes.

7. You can add any optional dry ingredients to the mix, after it is cool before sealing in a jar or airtight container.

7. Serve with any nut milk, a fresh dollop of coconut yoghurt and strawberries. Enjoy!