Submitted by: Rita Gerada
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 12
Whip up a big batch of this muesli and eat it for breakfast or snacks throughout the week.
2 c. raisins
1 c. hazelnuts
1 c. almonds
1 c. dried apricot
2 c. dried apples
1 c. coconut flakes
1 tsp. coconut oil
1 c. sunflower seeds
1/2 c. pumpkin seeds
2 c. oats, whole, dry, organic
2 c. barley flakes
Heat coconut oil in a pan over medium heat. Add pumpkin seeds and sunflower seeds; cook for about 3 minutes, until golden, tossing the seeds regularly to prevent them from burning.
Mix the toasted seeds with the remaining ingredients and leave to cool. Store in an airtight container.
Enjoy a cup of muesli with almond milk or coconut milk for breakfast.
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