Toasted Coconut Museli


Toasted Coconut Muesli

  • Bowl
  • Frying Pan
  • 75 g Rice Flakes
  • 75 g Buckwheat Flakes
  • 75 g Milled Linseed
  • 175 g Soft pitted dates, chopped
  • 75 g Dried sour cherries
  • 125 g Brazilnuts, roughly chopped
  • 50 g Sunflower Seeds
  • 100 g Desiccated coconut milk, Greek yogurt, and fresh seasonal fruitof your choice, to serve
  1. Place the flakes, linseed, dates, cherries, Brazil nuts, and sunflower seeds in a large bowl and mix.

  2. Place he desiccated coconut in a frying pan and dry fry gently for a few minutes until golden, stirring it around the pan so it doesn’t burn.

  3. Divide the muesli between 6 individual serving bowls, then sprinkle with the coconut. Pour over enough milk for serving and top with Greek yogurt and fresh fruit, if desired.



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