Muesli is one of my favourite breakfast options served with yoghurt and fruit. I love making my own granola as I can add in lots of nuts and limit the added sugars. My homemade granola ticks all the boxes nutritionally filled with low GI carbohydrates, protein, healthy fats and fibre.
Prep time: 10 minutes
Cook time: 35 minutes
- 1½ cups rolled oats
- 1 cup buckwheat kernels
- 1 tbsp. maple syrup
- 2 tsp. vanilla bean paste
- 1 tsp. cinnamon
- ⅓ cup shredded coconut
- ⅓ cup pitted dates, chopped
- ¼ cup almonds, chopped
- ¼ cup macadamias, chopped
- Preheat oven to 130°C and line a large baking tray with baking paper.
- In a bowl mix together the oats, buckwheat kernels, maple syrup, vanilla bean paste and cinnamon.
- Spread mixture onto the baking tray and bake for 20 minutes, stirring halfway through.
- Add the coconut, dates, almonds and walnuts and bake for a further 15 minutes or until golden brown and crisp
- Leave the mixture to cool completely on the tray before storing in an airtight container.
- Prefect served with milk, yoghurt and fresh fruit for breakfast or alternatively sprinkle on top of yoghurt for a satisfying snack.
- Make the granola fruit free by omitting the dates and adding extra nuts or seeds. Nuts can also be altered based on your preferences.
Per serve (⅓ cup/45g): Energy 783kJ, Protein 4.4g, Total fat 7.7g, Saturated fat 2.0g, Carbohydrates 22.5g, Sugar 5.2g, Fibre 3.6g, Sodium 4mg