Toasted Oat and Coconut Muesli

Toasted Oat and Coconut Muesli

Health Rating
Prep Cook Ready in Servings
15 min 7 min 22 min 16
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Ingredients


1/2 cup Almond milk, unsweetened, Blue Diamond (for serving)
1 cup Almonds, toasted (chopped)
1 cup Candied ginger, uncrystallized (chopped)
1/4 cup Chia seeds, ground
1/2 tsp Cinnamon
1 tsp Coconut flakes, unsweetened
1 cup Cranberries, dried
1/2 cup Frozen blueberries (for serving)
1 tsp Maple syrup (for serving)
1/2 tsp Nutmeg, ground
4 cup Rolled oats, dry
1/4 tsp Salt

Instructions


Place two racks in the center and upper third of the oven. Preheat oven to 350 degrees F. Place oats on an ungreased and unlined baking sheet. Place coconut on a second ungreased and unlined baking sheet. Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes. Coconut browns quickly, keep an eye on it. Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt.

To store, place in airtight jars or a well sealed plastic bag.

Prepare muesli the night before, or at least a few hours before serving. To serve, scoop desired amount of muesli into a bowl. Top with a handful of frozen blueberries. Pour almond milk over the muesli and blueberries just to cover the blueberries. Cover and place in the fridge overnight, or for at least 2 hours. When ready to serve, drizzle with pure maple syrup and enjoy.

Nutrition Facts

Per Portion

Calories 322
Calories from fat 78
Calories from saturated fat 8.7
Total Fat 8.7 g
Saturated Fat 1.0 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 53 mg
Potassium 306 mg
Total Carbohydrate 53 g
Dietary Fiber 7.4 g
Sugars 17.3 g
Protein 8.0 g

Dietary servings

Per Portion


Fruit 0.3
Grain 2.1
Meat Alternative 0.4

Energy sources


Pygal 66% 457.281209946 236.565335188 24% 293.676598595 179.241419168 10% 352.988958174 111.510682603 66% 24% 10% Carbohydrates Fat Protein
Recipe from: Joy the Baker
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