Tropical Muesli with Coconut Yoghurt
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