Toasted nut muesli

This is such a great breakfast or snack alternative. Even my kids love this and I’ve got to stop them from eating it all on the first day!

This is a great batch cook for the week too and please just add or take out any specific nut varieties that you choose. The below are ones that I have found gentle on our bellies.

I honestly can’t give you specific measurements as the beauty of this recipe is you can add whatever you want to it and as much of it as you need.
The below gives me about 1 baking tray full of nut mix which lasts about a week.

Ingredients:

About 3 cups in total of natural nuts (not roasted) - I use macadamia, almonds, hazelnuts, Brazil nuts.

1/2 cup sunflower seeds

1/2 cup pepita seeds

1/2 cup chia seeds

1/2 cup of cacao nibs

1/2 cup pure maple syrup

Note: try and buy the best quality nuts you can afford. Organic is always best but of course just use whatever is achievable.

Method:

Preheat oven to 160 degrees celsius (Fan Forced oven).

Mix all ingredients together so that every nut is coated in maple syrup. Add a little more if you think it needs it.

Line a baking tray with baking paper and spread the nut mix out onto the tray so there’s a nice even layer. I like to make sure the nuts aren’t too spread apart so when they are toasted, they form clusters.

Bake for at least 15-20mins. If they are not toasted enough for you, bake for another 5mins.

Once cooled, you can break down the mix and store in a container. This will last (if it’s not eaten sooner!) for at least 2 weeks in an airtight container.