While breakfast might not be the most important meal of the day, it’s still a good idea to start your day off right with a healthy meal that will keep you going. This delicious breakfast bowl is full of antioxidants and protein to help keep you full during the day and not feel the need to reach for an unhealthy snack,
This recipe makes a great snack as well, especially mixed in with a bowl of fresh fruit or some raw organic greek yogurt. Included is a delicious fruit compote as well that makes a great topping for a delicious breakfast on those lazy Sunday mornings.
Coconut and Cinnamon Muesli
Here’s what you’ll need for the muesli:
- 200g of organic coconut oil
- 150g of honey
- 1 teaspoon of ground cinnamon
- 750g of uncooked quinoa (try using a mix of red and regular quinoa for a prettier breakfast bowl)
- 75g of toasted pepitas, which are just raw pumpkin seeds without the shell)
- 75g of toasted sunflower seeds
- 50g of goji berries
- 150g of toasted shredded coconut
- 300g of dried figs, finely sliced
- 2 teaspoons of ground cinnamon
For the coconut, rhubarb and strawberry:
- 200g of rhubarb, roughly chopped
- 100g of organic frozen strawberries
- 2 tablespoons of organic coconut oil
- 30ml of water
- 2 orange peel strips
- 1 cinnamon stick
- 1⁄2 of an organic vanilla bean pod
To make the muesli first pre-heat your oven to 160℃.
Place the coconut oil, honey, and teaspoon of cinnamon into a saucepan over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.
Next, mix the quinoa, pepitas and sunflower seeds thoroughly and spread them in an even layer on a baking sheet lined with unbleached parchment paper. Pour the coconut mixture over the dry ingredients and mix to ensure that everything is coated evenly.
Place the tray in the oven and let it roast for 20 minutes, stirring every five minutes while it’s baking. Once everything is golden brown, let them cool. Once everything is cool enough to handle, break up any big chunks and mix in the rest of the dry ingredients.
While the quinoa and seeds are roasting you can prepare the compote. Add all the ingredients together in a small saucepan. Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.
This muesli makes a great anytime snack and a perfect breakfast. It only takes 30 minutes to make and will keep you satisfied all morning long. Try it today and you’ll see why it’s one of our favorite breakfast treats!