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)
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
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.
Mix well and spread over the baking dish and cook for about 10 minutes. Let it cool and it should turn out crunchy.
Then mix through all the other ingredients.