This is a great recipe to make ahead of time. Shop bought muesli is often high in sugar due to the dried fruit content and added sugar. This low sugar version will keep your blood sugar stable and you full until lunch. It contains pumpkin seeds which are a good source of B vitamins, omega 3 fats and zinc, important for fertility, particularly sperm health. You can enjoy it with Greek or natural yogurt, a dairy free alternative, or milk of your choice. Add some berries to up your antioxidants; raspberries, blueberries and blackberries go particularly well.
Vegetarian, & gluten free
200g rolled oats (gluten free if desired)
45g desiccated or flaked coconut
45g pumpkin seeds
150g almonds, hazelnuts, walnuts, pecan nuts, roughly chopped
1 tsp ground cinnamon
85g coconut oil, melted
Preheat the oven to 160°C/140°C fan.
Combine the dry ingredients into a large bowl.
Add the melted coconut oil and mix well.
Spread the mixture onto a lined baking tray evenly and bake for 30-35mins, or until golden.
Turn the oven off and leave the muesli in the oven with the door slightly ajar until it cools.
Once cool, store in an airtight jar, and consume within 1-2 weeks.