Saucy Muesli

My Saucy Muesli!

This is probably one of my best creations to date. For legal purposes i'll Copyright to Samantha Coutts on this one. Thats how good i think it is!  

So my muesli is self saucing. How you ask? The secret is in the freeze-dried raspberry powder!  When you eat the muesli with natural yoghurt the raspberries streak the yoghurt with a beautiful pink juice flavouring the yoghurt and bringing an ultimate freshness to your home made muesli.
You can get raspberry powder at retail store: The Essential Ingredient, or for a more savvy option: online! 

 I never used to be a muesli person, but the coconut and raspberry in this recipe makes it more addictive than potato chips. 

The maple syrup is a fantastic way of having sugar in a healthy way, and the almond butter is packed with protein. Not to mention quinoa flakes for a superfood Pow!, raspberry powder for antioxidants, and oats for long lasting energy.  

Makes for the perfect christmas present too! 

Saucy Ras-Muesli by Samantha Coutts. 

SERVES 6
PREP 10 MINS 
COOK 30 MINS 

1⁄3 cup  almond butter

1⁄3 cup  pure maple syrup

2 cups  rolled oats

1 cup  flaked coconut

1⁄2 cup almond meal 

1⁄4 cup  pepitas 

1 cup roughly chopped mixed nuts 

1⁄4 cup  quinoa flakes

1⁄4 cup  rolled amaranth or rolled rye

2 tablespoons black or white chia seeds

1 cup  dried sweetened cranberries

2tbsp freeze dried raspberry powder 

1/4 cup freeze dried raspberry bits (optional)

1 lime

natural greek yoghurt 

1 Preheat oven to 160°C. Line a large roasting pan with baking paper.

2 Stir almond butter and maple syrup in a small saucepan over low heat just until combined.

3 Combine oats, coconut, almond meal, nuts, pepitas, seeds, quinoa, amaranth and chia seeds in a large bowl. Pour syrup mixture over dry ingredients and mix with hands to spread the coating evenly. 

4 Spread muesli, in an even layer, in pan. Bake for 15 minutes. Remove from oven; stir well. Bake a further 5 minutes or

until oats are golden. Stir in cranberries and raspberries then let cool 

5 Serve muesli with yoghurt, a squeeze of lime and a drizzle of extra maple syrup! 

The muesli will keep in an airtight container or jar for up to 1 month.