Breakfast can be one of those tricky meals to get right, as time is usually short. It can be an easy solution to go to a box of cereal. The trouble I find is that even the better choices out there still tend to be high in sugar, or of low nutritional value, or perhaps if they do tick these boxes, they just don’t taste very good. And generally speaking, if food has been processed, there’s going to be a nutritional loss somewhere.
It’s been school holidays in South Australia, so mornings have been a bit slower, leaving me time to play around with different breakfasts. This one I thought worthy of a share.
The flavours of this muesli (or granola, as it’s also known) are delicious – chocolatey, coconutty – but the real bonus is the good you’ll be doing your body by eating it. Cacao, which brings us the chocolatey flavour, is full of a whopping 621 different antioxidants (compared to blueberries’ 32) and is a great source of magnesium, which we all love for it’s stress relieving properties. Almonds bring calcium and more magnesium, chia seeds add valuable omega 3 essential fatty acids, and pumpkin and sunflower seeds add immune boosting zinc. Top it off with coconut’s antibacterial and antimicrobial properties and you have a fabulous way to kickstart your day.
My favourite way to eat this muesli is with natural greek yogurt and fresh fruit. It is barely sweet, so you can sweeten it up with a drizzle of maple syrup or honey if you prefer.
Oh, and with all this time on my hands I’ve taken the plunge and joined Facebook! I’d love it if you’d like to Like and connect with me there.
- 4 cups (400 g) wholegrain oats
- 1 cup (140 g) raw almonds, roughly chopped
- 1 cup (75 g) shredded coconut
- 1/4 cup (40 g) chia seeds
- 1/4 cup (35 g) sunflower seeds
- 1/4 cup (35 g) pepitas (pumpkin seeds)
- 1/2 cup (155g) honey
- 1/2 cup (80 g) coconut butter or dairy butter
- 1/2 cup (45 g) cacao powder
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1/4 cup (30 g) cacao nibs*
Preheat the oven to 180°C. In a large baking dish combine the oats, almonds, shredded coconut, chia seeds, sunflower seeds and pepitas. Mix well.
In a small saucepan gently heat the honey, butter, cacao powder, vanilla and salt. Stir until the mixture is smooth, glossy and runny.
Pour the honey mixture over the dry ingredients and mix well immediately to coat everything in the chocolatey mixture.
Bake for about 20 minutes, stirring the whole lot well a few times during the cooking time. Remove from the oven and allow to cool before stirring through the cacao nibs. Don’t worry if the muesli is still soft when you take if from the oven – it will become crunchy as it cools.
Store in an airtight container.
* Cacao nibs have a bitter chocolate flavour that I love, but you can leave them out if you like if it sweeter.