Breakfast – just the word makes me excited. It’s widely acknowledged as the most important meal of the day and for me it’s definitely the funnest. I love getting creative with my breakfasts! And it doesn’t have to be difficult or take a long time. It just takes about an hour out of your weekend to prep and then all you need to do is grab it, add your favourite toppings and run.
If you’re focused on hyping up to stay fit for the adventure in between your Instagrammable escapes to far flung lands then you’ll want a balanced, wholesome and delicious diet to go with that. That’s why I’m sharing my homemade muesli recipe to show you just how easy it is to cook up a batch of the oaty stuff to ensure you have enough adventure fuel in the tank on a daily basis.
5 cups of oats
100g pumpkin seeds
100g sunflower seeds
100g Flaked Almonds
1/2 cup of desicated coconut
1 cup of raisins
1/2 cup of coconut oil
1/2 cup of honey (clear or set is fine)
1 tablespoon raw cacao
1 teaspoon cinnamon
Mix the oats, pumpkin seeds, sunflower seeds, flaked almonds together in a bowl.
Heat up half a cup of coconut oil and half a cup of honey either in the microwave or on the stove until completely runny. Then add to the dry ingredients in the bowl and mix well.
Spread the mixture on an oven pan and toast in oven for 10-15 mins. Make sure the mixture is evenly spread and no more than 2cm thick. Use a medium heat on the oven so around 170 degree F if electric or gas mark 6. Check about 5 minutes into bake – once it starts to brown on top mix up and put back in oven. Then when it starts to brown again – remove. I cook in two batches using those quantities of ingredients which makes a whole one of those cereal containers. Basically so that it toasts a bit more efficiently and evenly.
Get out of oven and leave to cool for about 5 mins. So while it’s still warm add 2 teaspoon of cinnamon, 1 tablespoon of raw cacao powder, 50g of desiccated coconut and 100g raisins.
Depending on how you like your flavours, I’d recommend adjusting the above quantities as you start to make regular batches over the weeks and months. You’ll easily refine this recipe and maybe swap out the raisins for dates or add pecans instead of flaked almonds.
Get creative with your mixes
We all know that breakfast is the most important meal of the day, so make sure you stay fully excited by it! Try these different ideas to keep your muesli recipe mixed up every time you make a new batch. To be honest, I usually just use whatever I have in the cupboard.
Why not try making a Pecan, Coconut & Raisin Muesli. Swap the flaked almonds for chopped pecans, the desicated coconut for flaked coconut, and raisins for chopped dates
Top with yoghurt and fresh berries to serve, or top your yoghurt with a sprinkling of your homemade muesli for a lighter start to the day. Or for a dairy free option, fill your bowl with almond milk but prepare for less of the crunch. Add a sprinkling of chia seeds or acai powder for that superfood boost. There are so many options and subs! Would love to know how you get on.
Have you tried making muesli at home?
Did you love it as well? I’d love to hear your thoughts, or always a pleasure to answer any questions you may have.
Until next time,
Stay wild my adventurers!
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