This gluten free crunchy muesli is packed with good healthy fats. If you can choose organic please do so, a lot of nuts and seeds are heavily sprayed with pesticides – none of which are good for you. And don’t forget to keep an eye out for preservatives in desiccated coconut!

I like to have mine served with some home made yoghurt topped with fruit.  It’s also delicious served with some almond milk and fresh fruit.

 

February 20, 2018
  • 5m
  • 18m
  • 23m
  • 1

Ingredients

  • 95 g cashews
  • 80 g macadamias
  • 110 g almonds
  • 80 g walnuts
  • 100 g desiccated coconut
  • 100 g dried apricots
  • 80 g coconut oil
  • 30 g maple syrup

Instructions

Thermal Cooking Method

  1. Preheat your oven to temp 200ºC and line a large oven tray with baking paper.
  2. Place cashews, macadamias, almonds and walnuts into the mixing jug and turbo 2-3 times, so they are roughly chopped, but not dust.
  3. Add all of the remaining ingredients and mix for 30 seconds/speed 2/reverse.
  4. Pour this onto the prepared baking tray and cook in the oven for 10 minutes.
  5. Mix the granola well and cook for a further 8 minutes.

Traditional Cooking Method

  1. Preheat your oven to temp 200ºC and line a large oven tray with baking paper.
  2. In a sturdy Ziplock bag, place cashews, macadamias, almonds and walnuts and hit them with the back of a wooden spoon or kitchen mallet (just rough chunks). Otherwise blitz in a blender until roughly chopped.
  3. Add all other ingredients into the bag and shake well to combine or stir together well.
  4. Pour this onto the prepared baking tray and cook in the oven for 10 minutes.
  5. Mix the granola well and cook for a further 8 minutes.

Nutrition

  • 6