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I love this muesli recipe! So I hope you do too.  It's so crunchy and chunky just how I like my muesli, the perfect summertime breakfast.

If you are pitta replace the walnuts with coconut flakes.

Banana Cardamom Crunchy Muesli⁠

5 cups GF oats⁠

3 bananas, mashed⁠

1/2 cup coconut oil⁠

1 cup maple syrup ⁠
1/2 cup walnuts⁠
1 orange juice + zest⁠
1 tbsp cardamom powder⁠
1 tsp cinnamon⁠
1/2 cup sunflower seeds⁠

⁠Preheat the oven at 170 degrees c or 340 f. 
Mash the banana in a large bowl, in a separate container mix with the maple syrup, cinnamon and coconut oil.⁠
Pour the oats into the large bowl ⁠with the sunflower seeds, and mix well with a spatular.

Next, add in the orange juice and the cardamom and combine well. ⁠
Spread the oats thinly on a parchment-lined oven tray and place in the oven for 20 -30 minutes cooking.  Wait until golden brown and then leave to cool. (About halfway through cooking get the tray out the oven, stir & turn before placing it back to cook again).⁠
Once its cooled add the orange zest. Wait till it is fully cooled off before you store in a glass lidded jar container for up to a month.⁠

Copyright 2020 Dining with the Divine. Cook in Bliss, Eat-in Bliss.