Coco-Nut Seed Crunch

This muesli can be enjoyed with nut or coconut milk or topped with a dollop of coconut or Greek yoghurt and some sliced fruit.

You could try it raw, but I personally love the crunchy texture it gets from being baked.

Prep Time: 20mins Cook Time: 40mins Serves: 12 to 24

Ingredients:

  • 2 cups (450 g) coconut flakes

  • ½ cup (150 g) cashews

  • ½ cup (150 g) pecans

  • ½ cup (150 g) almonds

  • ½ cup (150 g) pepitas

  • ¼ cup (60 g) flaxseeds

  • ¼ cup (60 g) sunflower seeds

  • ¼ cup (60 g) chia seeds

  • ¼ cup (60 g) sesame seeds

  • ¼ cup (60 g) hemp seeds

  • 1-2 tsp of cinnamon

  • 2 tbsp (30 ml) coconut oil, melted

  • 2 tbsp (30 ml) maple syrup

Method:

1. Preheat oven to 120 C and line a baking tray with baking paper (I needed 2 baking trays).

2. Chop nuts (optional) and combine all the dry ingredients together.

3. Mix wet ingredients into the coconut, nut and seed mixture.

4.  Spread evenly over the baking tray and bake for 30-40mins or longer if desired (cooking the mix is optional – The longer you bake it for the crunchier the texture, I personally love it extra crunchy!!)

5. Remove from the oven and allow to cool, store in the fridge in an airtight container.