Now that we are a little more settled in I have finally been able to focus on creating some more simple and healthy recipes.
Today's recipe is fantastic for the person on the go. The muesli can be made and baked within 20 minutes and stored in an airtight container for up to a month. It contains muesli and almonds for crunch, natural protein powder (pea to be exact), sultanas and dates for a chewy texture, organic shaved coconut and coconut oil, peanut butter and honey. We use frozen berries as they work better for texture once thawed out, but by all means if you prefer to use fresh berries they will taste just as delicious.
Protein powder isn't a must for this recipe, however I do find that it does assist with binding of all the ingredients together and provides a biscuit finish after baked.
This sultana date and almond muesli recipe also makes a great healthy dessert that is very easy to put together and takes very little time in the kitchen to prepare.
We love to use the Aldi Organic Vanilla bean yoghurt, you can see the vanilla bean and the creaminess is fantastic. However if you wish to use a yoghurt with less sweetness try the natural Greek style, there certainly is enough sweetness in the muesli already to offset the tang in a natural flavored yogurt.
What you will need...
An oven set at 200 degrees Celsius , mixing bowl , mixing/wooden spoon, and flat oven tray lined with baking paper.
Ingredients:
Frozen Berries
Yoghurt
Muesli:
2.5 cups of oats (for a large baking tray)
3 tblsp of honey
2 tblsp of light peanut butter
2 tblsp coconut oil
3 tblsp of organic coconut (shaved or desiccated)
1 tbslp of organic coconut to sprinkle
3/4 cup of sultanas
.5 cup of pitted dates
1.5 cups of raw almonds
1.5 scoops of protein powder
Method to make the muesli:
1. Chop the almonds, sultanas, dates and coconut together roughly.
TIP... if you want to save time, get yourself one of these Tupperware choppers, will save you pulling out electrical appliances and having to chop anything by hand (great for dips, or chopping garlic and onion!)
https://www.youtube.com/watch?v=aDe0n0aaSmE
2. Using a microwave or saucepan, heat the coconut oil, peanut butter and honey until melted.
3. In a separate mixing bowl place all dry ingredients (include the almonds, fruit & coconut mix) together and mix until all even.
4. Add the melted coconut oil, peanut butter and honey to the dry ingredients and mix using a mixing spoon until well blended. The mixture needs to be slightly moist therefore add additional melted coconut oil and honey if required.
5. Lay the mixture in the lined baking tray. Using wet hands pat the mixture down flat and evenly until approx 1.5 centimeters thick. Sprinkly coconut shavings on top.
6. Turn the oven down to 180 degrees and bake for 8-10 minutes until golden brown.
Once the muesli is baked ensure to set it aside to cool. Once cooled you should be able to break up the muesli into large shards and store away in an airtight container for future use.
The final layering process....
Grab yourself a wide glass and place the muesli shard on the base. Add a spoonful of yoghurt, top with berries. Depending on how large you want to make your serve, you can repeat the process.
Additional Tips:
- I leave a cup of berries in the fridge to thaw out over night to use the next morning
- Muesli also tastes great served as a cereal with almond milk
- Berries are not the only option, winter is a good time for pears and apples... great winter warmers when poached!
Delicious goodness that I hope you can get to try out for yourselves! Sandro and I treat ourselves to this healthy muesli recipe almost every day, I hope you get to enjoy it as much as we do.
Until next time....
X Steph
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