This is definitely a weekend treat, maybe even just a Sunday morning treat when you feel like being indulgent. Instead of popping out to your local cafe, wake up a little earlier and toast these beautiful whole grains with natural honey, then stir through that little bit of decadence, dark chocolate chunks. Your whole family will wake up to sweet smells of honey and cinnamon and you’ll be everyones favourite for the day.
I made this on a chilly day when the rain just seemed to keep on coming down. I felt like something warm and nourishing for breakfast but also something a little special and different from my usual oats. Popped quinoa is a fabulous addition to any muesli as it has a beautiful nutty flavour and chewy texture. Quinoa is also a good source of plant protein, so along with the healthy fats from the almonds and complex carbohydrates from the oats you will be full until lunch. I have used organic dark chocolate, 85% cacao and dairy free, I would recommend using this or cacao nibs for a healthier alternative. Of course you won’t get the same marbling affect of the warm milk and chocolate if you opt for the cacao nibs.
Once again this is not your traditional granola or musli, so definitely a weekend or special occasion treat! Now i’ll just have to hide it in the back of the pantry so my sister doesn’t pour it on her cereal EVERY morning, or eat it all straight from the jar.
2 C rolled oats, gluten free if necessary
1 C popped quinoa
1/2 C popped brown rice
1/2 C raw almonds, roughly chopped
1/2 C shredded coconut
1/3 C sunflower seeds
1 tsp ground cinnamon
1/2 C unprocessed local honey
1/4 C goji berries
100g dark chocolate (85% cacao or more)
Warm almond milk, to serve
Fresh berries, to serve
Preheat the oven to 180 degrees celsius. Line a large baking tray with baking paper.
In a large bowl combine the oats, almonds, popped quinoa and rice, coconut, sunflower seeds and cinnamon. Pour over the honey and give it all a good mix. You will have a big sticky mess.
Carefully transfer this to your baking tray and spread it out. Place in the oven for 10 minutes before giving it all a good stir. Let cook for another 5 – 10 minutes, until its all golden and toasted. Cool in the tray.
Once the muesli has cooled stir through the goji berries and dark chocolate.
Serve in small bowl with fresh berries and warmed almond milk.
Leftovers will keep in an airtight jar for 2 weeks.