Chocolate Ginger Muesli Crunch
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Ingredients
- 2 cups whole oats
- 1+cups shredded coconut, coconut chips
- 1/2 cup seeds (pumpkin, sunflower)
- 1/2 – 1 cup nuts chopped (walnut, almonds, brazil)
- 1/2 cup coconut oil (olive oil works to)
- 2 Tbsp coconut sugar or 2 T honey/maple syrup
- 2 tsp ginger (more or less depending on how much you like ginger)
- 2 Tbsp cacao (cocoa works well too)
- 1 tsp real sea salt
- handful cacao nibs (optional)
Instructions
- Combine all dry ingredients in an oven tray
- Melt coconut oil and honey if using together over low heat.
- Add oil to dry muesli and combine well
- Bake for 5 minute intervals, tossing frequently to prevent burning.
- Note: try adding the coconut chips if using half way through toasting as they toast much quicker than oats and burn slightly.
- Take out and let cool.
- Store in an air tight container or glass jar (Love them!)
- Serve with yogurt, fruit pieces, plain or I personally love it when its socked in milk for about 5-10 minutes, making it like chocolate milk with a touch of ginger. Delicious!
Megs and Soph x