Low carb seed and nut muesli

Print Recipe

Prep Time 5

Cook Time 15

Resting time 30

Total Time 50

Course Breakfast

Cuisine Mediterranean

Servings 13 servings

Ingredients

1 1/2 cups rolled oats
1 cup slivered (or flaked if you prefer) almonds
1/2 cup pistachios or macadamia nuts roughly chopped
1 cup flaked coconut
1 cup sunflower seeds
3/4 cup pepitas
3/4 cup walnuts roughly chopped
3 tbsp maple syrup
2 tsp vanilla essence

Instructions

Preheat the oven to 180 degrees Celcius.
Mix all the ingredients except for the maple syrup and vanilla essence in a large bowl.
Add the maple syrup and vanilla essence and mix through.
Spread the mixture over two baking sheets covered with recycled aluminium foil and bake in the oven for 15 minutes. Turning occasionally if necessary.
If you only have room for one sheet, cook them one at a time or halve the recipe.
Leave to cool for 20 – 30 minutes and then break up into clumps and pour into an air tight container.

Notes

When serving, measure out 1/2 cup into a measuring jug and then add the accompanying ingredients. (Berries, low sugar yoghurt and milk are recommended)

Keyword low carb