CRUNCHY CRANBERRY MUESLI
This goldern crunchie muesli packs a whopping dose of fibre for a healthy digestive system and low GI carbs and omega 3 to support a healthy cardiovascular system and sustain the body for long lasting energy. You can fold through natural yoghurt which is high in calcium, phosphorous, B vitamins, protein, potassium and a great source of lactobacillus and bifidobacteria cultures for healthy digestion or alternatively just use what ever type of milk or juice you prefer (almond, pumpkin seed milk, orange juice)
INGREDIENTS
4 cups of rolled oats
1/2 cup of Roasted Buckwheat
1/4 cup of Sesame seeds
2 heaped tbls of Molasses
1 tbls of rice Ricebran oil
1/2 tsp of Cinnamon
pinch of salt
3/4 cup roughly chopped/crushed mixed nuts
1/2 cup of mixed seeds (chia, pumpkin, sunflower)
1/4 cup of coconut a big handfull of dried cranberries
METHOD
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In a large baking dish place enough oats in to make a thick layer to cover the dish. Add about ½ cup of buckwheat, ¼ cup of sesame seeds a little salt, cinnamon and about 2 tablespoons of molasses and enough oil to blend it all together.
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Mix well and spread over the baking dish and cook for about 10 minutes. Let it cool and it should turn out crunchy.
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Then mix through all the other ingredients.