Tuesday, December 20, 2016

12 Days of Christmas Day 6 - Cranberry Cocoa Muesli

It's hard to believe that it is only a few days until Christmas!! People are also starting to head away on vacation from work and it seems very odd saying to them that I will see them in the New Year.

I am definitely ready for my break! Aside from a couple of long weekends, I haven't had an extended break since April and with everything going on and the wedding coming up, I'm starting to feel a bit run down. I am definitely looking forward to some rest and relaxation and some great food!

Great food doesn't have to mean junk food (although there will definitely be some of that). Some of the best, most delicious food is actually food that is made from fresh produce and heading home to Otago, I know that there is a lot of that!

This muesli is something that I will try to take with me as a healthier option to go with with some of the fantastic Central Otago stonefruit for breakfasts and snacks. It is made without refined sugar, but is still full of flavour. The cocoa flavour, mixed with the dried cranberries is a perfect bittersweet combination, without being too overpowering, while Hazelnuts would be one of my favourite nuts, particularly when roasted!

Enjoy this with just milk, or sprinkled over yoghurt and fresh fruit!

Enjoy xx

3 cups rolled oats
1 cup puffed millet, puffed brown rice or similar
1 cup hazelnuts, roughly chopped
1/4 cup chia seeds
1/2 tsp salt
1/3 cup rice malt syrup (or honey)
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup dried cranberries

Preheat oven to 180 degrees C. Line 2 baking trays with baking paper.

In a large bowl combine oats, puffed millet, chopped hazelnuts, and chia seeds. Mix well.

In a small saucepan combine salt, rice malt syrup, coconut oil, vanilla extract and cocoa powder. Heat over a low heat, stirring often, until melted and combined.

Pour the liquid ingredients over the dry and mix well until all of the dry ingredients are coated (I used a bit of a smushing-movement with my spoon).

Press the mixture onto the baking trays so that there is a thin, even layer of mixture.

Bake for 15-20 minutes, watching it closely. Remove from the oven, give it a really good mix around and then pop back in the oven for around 10 minutes, stirring every 3 minutes or so. The mixture should feel nice and dry.

Leave to cool and then store in an airtight container.

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