Home made Muesli is a staple in my pantry.

I talked about the benefits and many uses of coconut oil in a different blog post (you can read that here) so I thought it only right that I give you probably the easiest recipe that I use most often with mine.

I am a massive muesli fan but I loathe paying for a shop made box which I know will be full of sugar and not very good for me even though it is supposedly the health breakfast alternative.

I have many cookbooks from the likes of Dr Libby and Eleanor Ozrich who both use natural wholefood ingredients and this muesli is my own take on a recipe that I had and just tweaked slightly just for me.

Some recipes include a cup of shredded coconut but I prefer it without

By all means add that if you fancy it.

Ingredients

• 3 cups organic oats
• 4 tsps vanilla bean paste
• 1 cup pumpkin seeds
• 3 tbsp melted coconut oil
• 1 tbsp runny honey (add more if you like it sweeter)
• 1 cup almonds (or any other nut that takes your fancy)
• 1 cup raisins or cranberries (or substitute blueberries after cooking when in season)

Method

Pre-heat your oven to 180 C

Combine all the ingredients in a large bowl and toss them together until combined and spread the mixture on to a lined baking tray.

Bake for about 10 to 15 minutes or until lightly golden and enjoy.

I have found that this will keep for a couple of months in an airtight container but mine never lasts that long !!!!!!!

I love eating mine with almond milk or even straight from the container as a healthy snack.

It also makes a gorgeous present for someone when presented in a glass jar.