Nutty Muesli

Prep. Time: 5 min
Make Time: 12 min
Makes: 520g

---

INGREDIENTS

• 225g (1 ½ cups) Natural Almonds

• 50g (⅓ cup) Macadamia Nuts

• 50g (⅓ cup) Brazil Nuts

• 50g (⅓ cup) Pepita Seeds

• 70g (1 cup) Organic Shredded Coconut

• 5g (1 tsp) Chia Seeds

• 5g (1 tsp) Organic Vanilla Bean Paste

• 40g (2 Tbsp) Organic Rice Malt Syrup

• 15g (1 Tbsp) Organic Coconut Oil

DIRECTIONS

Traditional
Place the almonds, macadamia and brazil nuts into a food processor and blitz it up (the mixture should be mostly fine with some chunkier bits). Tip this into a large bowl. Add the remaining ingredients and mix until combined.

Thermomix
Place the almonds, macadamia and brazil nuts into the TM bowl and chop for 3 SEC / SP 6. Add the remaining ingredients and mix for 15 SEC / REVERSE / SP 3.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Line a baking tray with baking paper and spread the muesli evenly onto the tray. Bake in the oven at 180°C for 12 MIN, stirring halfway.

Once cooked, remove the tray from the oven and allow it to cool completely – it will get crunchier as it cools down.

NOTES

Store in an airtight container for up to 4 weeks.

Serve with your choice of plant-based milk, fresh fruit and a sprinkle of cinnamon if desired.