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Blueberry and Cranberry Crunch Muesli

Ingredients

  • 2 cups (200 g) five-grain porridge mix or rolled oats
  • 1/2 cup (30 g) shredded coconut
  • 1/2 cup (70 g) pepitas (pumpkin seeds)
  • 2 tablespoons sesame seeds
  • 1/2 cup (50 g) walnuts
  • 1/3 cup (50 g) macadamia nuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) pure maple syrup
  • 50 g dried blueberries
  • 50 g dried cranberries
  • 2 tablespoons chia seeds

Preparation

  1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
  2. Combine the porridge mix, coconut, seeds, nuts and spices in a large bowl.
  3. Heat the oil and maple syrup in a small saucepan over medium heat for 5 minutes, until warmed through. Pour into the porridge mixture and stir until well combined. Spread the mixture over the prepared trays.
  4. Bake the mixture for 20 minutes, stirring several times to ensure it browns evenly. Set aside to cool on the trays.
  5. Pour the cooled mixture into a bowl and stir in the dried fruit and chia seeds. Store in an airtight container.

Serves 10 (makes about 5 cups)
Preparation: 5 minutes
Cooking: 25 minutes

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