Ashleigh Jones | Brisbane Dietitian & Nutritionist

Luxe Christmas Muesli

CourseBreakfast

Servings	Prep Time
10serves	10minutes

Cook Time

30minutes

Servings	Prep Time
10serves	10minutes

Cook Time

30minutes

Ingredients

2cups rolled oats
1cup oat flakesor wheat flakes, puffed quinoa, puffed rice or puffed wheat
2cups nutschopped (I recommend walnuts, pecans or almonds)
1/2cup pumpkin seedsor sunflower or chia seeds
1/2cup coconut flakes
1/2cup maple syrup
1/4cup honey
30g buttermelted (use coconut oil if vegan or dairy free)
2tsp vanilla extract
1tsp cinnamonground
1/4tsp nutmegground
1/8tsp clovesground
1cup dried fruitI like a mixture of cranberries, currants, chopped dates, dried cherries

Instructions

Preheat oven to 180°C (356°F). Line a baking tray with baking paper.
In a large bowl, combine oats, oat flakes, nuts, seeds and coconut.
In a large jug, combine honey, maple syrup, butter, vanilla and spices.
Pour the syrup mixture over the oat mixture and mix thoroughly.
Spread the mixture evenly over the tray. Bake for 30 minutes, stirring every 10 minutes or so, until browned to your liking.
Allow to cool completely in the pan before mixing through the fruit.
Store in an airtight container.

Recipe Notes

The muesli will seem quite “soft” when it comes out of the oven, but don’t worry, it will become much crispier as it cools!

Vegan option: replace butter with coconut oil

Dairy free option: replace butter with coconut oil

Nut free option: remove nuts, and replace with extra 1/2 cup seeds, 1 cup oats and 1/2 cup oat flakes.

Low FODMAP option: remove dried fruit and replace with additional 1/2 cup nuts and 1/2 cup oats. Ensure you choose low FODMAP nuts such as macadamias, pecans and walnuts. Replace honey with additional maple syrup or use golden syrup instead.