- 1/2 cup coconut oil
- 1⁄2 cup maple syrup
- 3 cups puffed rice (Note: this is different to the likes of Ricies, or other sweetened rice-bubble cereals. I use Nature’s Path,available from health food stores and the health section or gluten-free aisle of some supermarkets)
- 2 cups puffed quinoa (The brand I use is Ceres Organics, available as above)
- 2-3 teaspoons ground cinnamon and/or mixed spice
- 2 ½ cups whole raw (i.e. not roasted) nuts
- 1-1/2 cups chopped dried fruit e.g. cranberries, cherries, chopped apricots
Montford Estate 2019 Central Otago Pinot Noir
A recipe from the Autumn issue of my seasonal journal, out now. This spiced, nutty muesli is divine and should ensure you feel super- excited about breakfast. It’s light and crunchy, but substantial and wholesome, with nuts coated in maple and cinnamon. My favourite combination is pecans, walnuts and cashews, which goes well with maple and spices. But feel free to use whatever you have on hand — almonds and hazelnuts are also a good addition. To take breakfast to the next level, serve with my Mulled-wine poached pears.
Heat oven to 180°C. Line a large oven tray with baking paper.
Combine coconut oil and maple syrup in a large pot (one that will fit all the other ingredients) and stir on a low heat until melted. Allow to cool slightly.
Add puffed rice, puffed quinoa, cinnamon and nuts. Stir and toss together, making sure everything is well coated in the maple mixture. Tip onto the lined oven tray and spread out. Bake for about 10-12 minutes, tossing once during cooking, until it smells toasty and is a light golden colour.
Remove from oven, scatter over dried fruit and toss. Allow to cool completely (it has to be cool to go crunchy, so be patient) before storing in an airtight jar or container.