Cardamom and coconut muesli

Michael Craig

I’ve been increasingly concerned about the sugar levels in store-bought muesli, plus I usually just stick to porridge at this time of year, anyway. But I had tried some delicious (but expensive) artisan muesli and decided the time had finally come for me to try making my own. I was delighted by how easy it was. This recipe has a great mix of sweet and salty, plus the addition of one of my favourite spices, cardamom. In a jar with a ribbon around it I’d be thrilled to get something like this as a gift. And, as always, you can sub in or out ingredients to your liking.

Ingredients

2 cups	Rolled oats (Main)
2 Tbsp	Coconut sugar, or use brown sugar, or honey
1 pinch	Flaky sea salt
1 tsp	Ground cardamom
2 Tbsp	Honey
2 Tbsp	Coconut oil
½ tsp	Pure vanilla extract
¼ cup	Coconut threads (Main)
2 Tbsp	Walnuts
1 Tbsp	Linseed / flaxseed
1 Tbsp	Pumpkin seeds
2 Tbsp	Raisins

Directions

1. In a bowl, mix together oats, sugar, salt and cardamom.
2. Melt coconut oil and honey together, then add vanilla. Pour into oats mixture and stir together well.
3. Spread mixture over a lined baking tray and cook in a preheated oven at 180C for 15 minutes.
4. Remove tray from the oven and add coconut, walnuts, linseed, pumpkin seeds and raisins. Carefully mix together on the baking tray, then spread out evenly and return to oven for a further 5 minutes.
5. Remove from oven and allow to cool. Store in a jar.

See more of Delaney's sweets

• Simple banana pancakes
• Bliss balls