Toasted lemon + ginger muesli

Toasted lemon + ginger muesli

By
From
Spoon
Makes
8–10 bowls

To create a nutty, wholesome-tasting muesli, the trick is to toast your grains and nuts. This also gives your bowl a lovely crispy texture. Ground ginger is a fantastic ingredient to use. It keeps the sugar content down and its warm, zesty and spicy aromas, together with fresh lemon juice, create a light, uplifting breakfast.

Annie

Ingredients

Quantity Ingredient
150g blanched almonds, roughly chopped
2 lemons, juiced
60ml coconut oil
1 lemon, zested, to garnish

Dry ingredients

Quantity Ingredient
250g oats
30g puffed rice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
30g coconut flakes
pinch salt
60g dried apricots, roughly chopped

Method

  1. Preheat the oven to 180°C.
  2. Soak the almonds in the lemon juice for 20 minutes. Drain the almonds.
  3. Put all the dry ingredients, except for the dried apricots, into a mixing bowl, add the soaked almonds and stir to combine.
  4. Melt the coconut oil in a small pan over a medium heat.
  5. Pour the coconut oil over the dry ingredients and mix well.
  6. Line a baking tray with baking parchment and spoon the mixture on top, spreading it across the tray to form an even layer. (Use 2 trays if necessary.)
  7. Bake in the oven on the middle shelf for 15– 20 minutes, turning after 5 minutes.
  8. Remove from the oven and add the lemon zest, stirring to combine. Garnish with dried apricots. Leave to cool.
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