Toasted Oat + Pepita Muesli

This is a super simple little recipe that creates huge flavour and a delicious crunchy topping or cereal for your mornings.

By simply toasting the oats in coconut oil you create the most wonderful crunch. Adding in the coconut and pepitas binds it all together for little golden crunchy clusters. SO yum!

So my Son James took his first steps on Christmas morning! What an exciting moment that was. I am actually kind of glad it was on such a big day because I am sure not to forget the date haha With my Daughter I never wrote anything down because I thought I could ever possible forget the special moments... but I have! Oh my goodness #badmum!

So for James I am taking more care to write things down and trying to use photos to piece Charlottes first tooth, solids, steps etc. back together! Thank goodness for photos! There are a few behind the scenes of James below :)

x Ash

TOASTED OAT + PEPITA MUESLI

INGREDIENTS

2 cups Wheat-free Oats*

1/4 cup coconut oil, melted

3 tablespoons Rice Malt Syrup, melted

1/2 cup Pepitas/Pumpkin Seeds

1 cup shredded Coconut

METHOD

Pre-heat oven to 200°C and line a large baking sheet with parchment paper.

In a bowl combine oats and melted rice malt and coconut oil. Tossing and coating oats well with liquids. Bake for 5 minutes at 200°C. The oats should be bubbling and turning golden. Keep a close eye not to burn the oats.

Remove your tray from the oven. Sprinkle the pepitas and coconut on top of oats. Toss all ingredients together well with a fork.

Reduce oven temperature to 150°C.

Return the tray to the oven at 150°C and bake for a further 10-15 minutes. Watching for ingredients to turn golden and again careful not to burn.

Remove from oven and let cool completely on the baking sheet.

Break mixture into clusters and store in the refrigerator.

This mix is perfect for yoghurt, ice cream, smoothies or on it's own as a cereal with almond milk.

Enjoy!

NOTE: I use wheat-free oats to keep the recipe suitable for our gluten intolerance but be sure to double check your oats and the processing facility if gluten is an issue. Otherwise, if gluten is not an issue use your oats of choice!