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Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).

Ginger Coconut & Nut Muesli

 

  • 1 cup pumpkin seeds (Ceres Organics)
  • 250g coconut chips (that's an entire bag of Ceres Organics chips)
  • 1 cup sliced almonds
  • ½ cup walnuts
  • ½ cup cashews
  • ½ cup black chia seeds
  • 2 teaspoons cinnamon (buy nuts, cinnamon and chia from a food store like the GoodFor store in Auckland. This place uses glass jars, not plastic bags).
  • 3 tablespoons coconut oil (PureCoco brand)
  • 2 generous tablespoons rice malt syrup (Chantal Organics)
  • 3 tablespoons freshly grated ginger

 

Put all the ingredients on a lined oven tray and mix together. Bake at 130 degrees for 20-minutes (or longer for a better crunch factor). Remove from the over and cool. Then put the muesli in glass jars and put a ribbon on the top and gift it to your dad (with a smile).

 

Ps If your dad loves chocolate, you can add 1 cup of PureCoco's 100% Coconut Cacao Nibs through the cooled muesli.

 

Rachel Grunwell - Les Mills Contributor

 

Rachel is a magazine wellness columnist, qualified yoga teacher, wellness ambassador, keen marathoner, healthy recipe creator, and director of the lifestyle website Inspiredhealth which inspires Kiwis to live a healthy and happy life.

 

 

Article supplied by Rachel Grunwell from inspiredhealth.co.nz. Follow Rachel via InspiredHealth on Facebook and Instagram.