Almond and Apricot Muesli

If you look over the recipes on my website it’s pretty clear I love oats for breakfast (although I need to work ok getting some oat free ones too!!). They’re an affordable way of filling yourself up and getting some nutrients in for the day ahead. Pair with some greek style yoghurt (coconut if dairy free) and milk of your choice and you’re good to go.

I love a seedy nutty fruity muesli and this definitely fits the bill! An optional extra is to add some cocoa or cacao before toasting to make it chocolatey goodness. So yum! If you try it out let me know what you think!

Serves 8

Ingredients

2 C rolled oats
1 Tbsp LSA
1/2 C sunflower seeds
1/2 C pumpkin seeds
1/4 C chia seeds
1/2 C sliced almonds
1/4 C dried apricots
2 Tbsp maple syrup or honey

Method

Preheat the oven to 180 degrees. Mix the oats, seeds, nuts and LSA in a bowl. Drizzle over the maple syrup and mix well. Spread the mixture out on a lined baking tray and toast until lightly brown (approximately 10 minutes).

Add all the toasted ingredients into a bowl plus the chia seeds and chopped dried apricots and mix well. Place into an airtight jar and keep in a cool, dry place and enjoy for breakfast! 

Once made this can be kept in the cupboard in an airtight container for a few weeks.