This crunchy muesli packs a protein punch and makes the most of a variety of seeds and Aussie nuts. Serve it with Greek natural yoghurt and your favourite fresh fruit.
Nut & Seed Toasted Muesli
Serves 2
10 min
What do I need?
- 3 cups rolled oats
- ½ cup each walnut halves, sliced almonds, unsalted cashews, pumpkin seeds and sunflower seeds
- 1 tablespoon chia seeds
- Pinch of salt
- ¼ cup olive oil
- ¼ cup honey
- 2 bananas, sliced
- 1 teaspoon ground cinnamon
How do I make it?
- Preheat the oven to 160°C fan bake.
- Mix everything together in a large bowl, making sure the oats, nuts and seeds are evenly coated in the oil and honey. Spread the mixture onto a lined baking tray in an even layer.
- Bake for 15 to 20 minutes until golden and toasty, giving it a gentle stir halfway through.
- Allow to cool completely.
- Once cooled, transfer to an airtight jar or container. Store at room temperature for up to 2 weeks, or freeze in a sealed bag for up to 3 months.
- Top with sliced bananas and a sprinkle of ground cinnamon.
