Maple + cinnamon = <3
This maple and cinnamon toasted muesli makes for a delicious breakfast for muesli lovers! Enjoy with yoghurt and your favourite toppings. Enjoy with yoghurt and your favourite topping!
Why make your own muesli?
1. Save money
Supermarkets nowadays are loaded with delicious looking muesli but sometimes it can be hard to pick one. This might not apply to other parts of the world, is that muesli is quite expensive here in New Zealand. Especially products that have a range of nuts and seeds in them. This is what encouraged me to make my own muesli at home. That way you can tailor your muesli to taste exactly as you like and pay a fraction of the price.
2. Choose your ingredients
Making your muesli at home is a great way to add all your favourite ingredients! You don’t have to miss out on anything because you get to choose what goes into your muesli. Maple and cinnamon is one of my favourite combinations but you can choose any nuts, seeds or dried fruit, and you’ve got yourself a delicious breakfast!
3. Avoid artificial additives
Unfortunately, as with a lot of produce, store-bought muesli is often laden with artificial additives such as colours and flavours. Making your own muesli is a great way to avoid those additives and instead incorporate healthy and nutritious ingredients.
Maple and Cinnamon Toasted Muesli
Ingredients
- 2 cup Rolled oats
- 1 cup Pumpkin seeds
- 2 Tbsp Chia seeds
- 1 Tbsp Hemp seeds
- 1 cup Coconut chips
- 2 tsp Ground cinnamon
- 3 Tbsp Maple syrup
- 2 Tbsp Coconut oil
Instructions
- Pre-heat the oven to 175 degrees Celcius and line a large baking tray with baking paper.
- Combine all the ingredients in a large mixing bowl and mix well.
- Pour the muesli onto the baking tray and bake in the oven for 5-10 minutes until it is lightly toasted. Make sure to keep an eye on it because it can burn very quickly.
- Remove the muesli from the oven and allow it to cool for about 10 minutes before serving. To store, allow the muesli to cool completely before adding it to a container or a glass jar. Store for up to 1 week.
Made this recipe?
I’d love to know if you’ve made this recipe! Please leave a comment, rate it, and don’t forget to tag a photo #fiveelementswithanna on Instagram.
