Tropical Muesli with Coconut Yoghurt

Tofu Bolognese


4 cups thick rolled oats

1/4 cup chopped almonds

1/4 cup sunflower seeds

1/3 cup sultanas

1/3 cup chopped dried mango

1/4 cup melted coconut oil

1/4 cup maple syrup

2 tsp cinnamon

2 tsp vanilla essence

1/2 cup desiccated coconut



* Preheat oven to 180 degrees Celsius

* Place all dry ingredients in a bowl (except for desiccated coconut) and mix together.

* Add the olive oil, maple syrup and vanilla essence to the dry ingredients and thoroughly stir together until well combined.

* Put the muesli mixture into a large baking tray and bake for 10 minutes.

* After 10 minutes, bring the baking tray out of the oven and add the coconut to the mixture. Stir and place into the oven to continue baking for another 5 minutes.

* Stir mixture in tray and bake for a final 5 – 10 minutes.  Keep an eye on the muesli baking to prevent the coconut threads from burning.

* Once the muesli is finished baking, bring it out of the oven and leave to cool down for at least 10 minutes before transferring it into a container.

* Serve with your favourite plant-based milk and fresh or canned fruit of your choice.


Source: Rosie Pukeiti