This muesli is so so good. The crispy toasted coconut with the vanilla and rosewater aromatics is delicious. I whipped this up for breaky this morning to celebrate freedom from uni for a couple of weeks (my last two exams were yesterday!) You can find my recipe for the acai bowl in previous posts but the recipe for the muesli is below. Take note though that when I make muesli I kind of just throw things together in a bowl until it looks about right so some of the quantities may be estimations! Thats kind of the beauty with making your own muesli though... you can mix up any nuts/seeds/oats/coconut/grains that you have on hand !
- 1 1/2 cups rolled oats
- 1 1/2 cups flaked coconut
- 1 tsp vanilla bean paste
- 1 1/2 tbs rosewater
- 1/2 cup flaked or roughly chopped almonds
- 2 tbs chia seeds
- 1/4 cup sunflower seeds
- 2 tbs coconut oil, melted
- 1 1/2 tbs rice malt syrup
- Combine the coconut oil, rice malt syrup, vanilla and rosewater in a small bowl and stir well to combine.
- Combine all the dry ingredients in a mixing bowl.
- Pour the wet mixture over the dry and mix until well-combined.
- Bake in a 160 degree oven for approximately 20 minutes, checking every 5-6 minutes and mixing around.
The dried coconut flakes are a good source of copper and manganese, aiding in promoting and maintaining healthy collagen. The high collagen is also great for maintaining brain functioning. It also has a high content of iron and fibre, which play important roles in controlling blood cholesterol levels, and fighting the onset of type-2 diabetes and cardiovascular disease.