Our divine recipy of the month.
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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.