Are you a seasonal breakfast eater? For me cold winter mornings are all about porridge with stewed fruit, but once the sun is out I'm all about muesli. If I've got time to make a batch myself, even better. This zesty orange muesli is one of our family favourites in the warmer months. Team with some fresh fruit and yoghurt and you've got a winning breakfast on your hands.
2 cups rolled oats
1 cup of toasted flake coconuts (I like the Macro brand toasted coconut flakes with a pinch of sea salt..delicious!)
1/2 cup of pepitas
1/2 cup sunflower seeds
1 cup raw unsalted cashews
1 cup puffed quinoa
1 Tbs chia seeds
1/3 cup maple syrup
zest of 1 orange
1/2 cup freshly squeezed orange juice (about 1 large orange)
Heat oven to 170℃ (fan forced) and line a baking tray. Add dry ingredients (omitting coconut flakes) to a large bowl and mix. Grate orange zest and stir through dry ingredients. In a small saucepan combine butter and maple syrup and heat over low heat. Pour butter and maple syrup mixture over dry ingredients and mix to combine. Spread evenly on baking tray and cook for 10 - 12 minutes until lightly golden. Be sure to mix every 5 mins during the cooking process to avoid burning, and get a nice crunch to your muesli. Cool and stir through coconut flakes. Store in an air tight container for up to 1 month.
Serve with your choice of fresh fruit and toasted muesli