Apricot and Almond Muesli Recipe
I’ve never been big on breakfast, and it’s only recently that I’ve actually found myself starting to enjoy eating the first meal of the day. For me it was always smoothies, and while I still 100% love these, it is nice to mix it up and alternate options for breakfast too. The other thing I’ve always loved in the morning is muesli. I was having a look at the muesli in the supermarket the other day, some of them contain so much added sugar. It’s really not necessary, and turns what should be a healthy meal, into a sugar laden snack.
I decided to make my own Apricot and Almond Muesli, and it is seriously so easy and virtually mess free. I kept the flavours really simple, and created this delicious Apricot and Almond Muesli which is definitely a new favourite! This recipe is also dairy free and makes enough for about 8 servings.
- 2 1/2 cups of rolled oats
- 1/3 cup of desiccated coconut
- 1 teaspoon of cinnamon
- 1 teaspoon of coconut oil
- 1 1/2 teaspoons of raw sugar or coconut sugar
- 1 generous tablespoon of raw honey
- 200 grams of dried apricots
- 70 grams of almonds
Place the rolled oats, desiccated coconut, cinnamon, almonds, and roughly chopped apricots into a bowl. Mix until everything is evenly combined.
Put the coconut oil, raw sugar, and honey into a small bowl and place in the microwave for 20 seconds or until melted. Stir and pour over dry ingredients. Mix well.
Line a oven dish with baking paper and spread the mixture evenly out over the dish. Pop in the oven at 180 for about 7 minutes before stirring and returning to the oven for another 4-5 minutes. Just keep an eye on the muesli during this time and when it starts to go a little golden at the edges remove it from the oven.
Wait until it is completely cooled and then place into a storage container. Enjoy with a little plant based milk (I love almond milk)