Coconut Blueberry Muesli

Blueberry Coconut Muesli

 

I like muesli, not every day but it makes a nice change from eggs when I get tired of them. This one is made up of small bits so goes better with yogurt or with some added nut butter rather than just plain milk or non-dairy milk.

 

 

 

 

Time: 20 minutes

Makes: 600g

Storage: Airtight container for 3-4 weeks

Ingredients:
100g cashew nuts
75g brazil nuts
60g pumpkin seeds
10g sunflower seeds
30g chia seeds
120g gluten-free oats
60g milled flax seed
50g desiccated coconut
20g coconut flakes / chips
75g dried blueberries (unsweetened preferably)
Method:
  1. Put the cashews, brazil nuts, pumpkin seeds, sunflower seeds, chia seeds, oats and flaxseed in a food processor. Pulse until crumbs.
  2. Stir in the desiccated coconut, coconut flakes and dried blueberries.
  3. Store in an airtight container.

© Whisked Lemon 2016

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