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This recipe is one much adapted, over many bakes, from www.treadingmyownpath.com. The original recipe had way too much coconut for Jenny's taste. And was missing the magic ingredient - ginger!
Ingredients
Ingredients
Equipment Required
Equipment Required
4 cups rolled oats
1 cup pepitas
1 cup dry roast almonds, coarsely chopped
1/4 cup shreddded coconut
80ml vegetable oil
Large handful naked/uncrystallised ginger, diced
Large mixing bowl
Large oven tray
Large metal spoon
Method
Method
Pre-heat oven to 140oC
Line a large baking tray with foil
In a large mixing bowl add oats, pepitas, Mix well.
Stir through vegetable oil until all ingredients are well coated.
Spread mix evenly on prepared tray and place in oven. Cook for 20 mins.
Remove from oven and stir well with a large metal spoon.
Return to oven, cook for 20 mins.
Remove, stir through the almonds.
Return to oven, cook for 20 mins.
Remove, stir through the coconut.
Return to oven, cook for 10 mins, or until coconut appears appears lightly toasted.
Remove from oven and allow to cool.
Stir through diced ginger
Store in an airtight container (will keep for 3-4 weeks)
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Breakfast
It's Low In Sugar
It's Low In Sugar
This muesli is very low in sugar. You may choose to include more dried fruit to the mix, but this will increase the sugar content.
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