This recipe was inspired by one from Sarah Britton, whose blog My New Roots is jam-packed with wonderful ideas for healthy foodies. This version incorporates an amazing ingredient which we have available in Otago – cocoa flakes from Ocho (you’ll find Liz on the platform at the Otago Farmers Market).

Feel free to leave out any of the chocolate elements if it seems too chocolatey for your liking. Each to their own (although if that’s your take on life, it’s possible we will never be friends)! I published this recipe in the ODT earlier this year and a few months later, received an email which included the phrase “your triple chocolate muesli keeps XX alive”. That is high praise indeed.

Don’t be perturbed by the long list of ingredients – this is definitely a throw-together-what-you-have scenario! Printable recipe is here.

 

Triple Chocolate Muesli

Ingredients

2 cups mixed raw nuts (pecans, walnuts, cashews, almonds or hazelnuts all work well)

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup rolled oats (or buckwheat flakes to make it gluten-free)

1/2 cup chia seeds

1/2 cup shredded coconut

1/3 cup cocoa flakes

1/3 cup cocoa powder

1 teaspoon cinnamon

1/2 cup coconut oil

1/3 cup maple syrup

1 teaspoon vanilla extract

1/4 cup cacao nibs

 

Instructions

Heat oven to 170°C (fanbake)/340°F. Line a large oven dish with baking paper.

Place nuts, pumpkin seeds and sunflower seeds in a food processor and pulse until roughly chopped. Place in a large bowl with the oats/buckwheat flakes, chia seeds, coconut, cocoa flakes, cocoa powder and cinnamon.

Melt coconut oil and maple syrup together; add vanilla extract. Pour over nut/seed mixture and stir well. Place mixture in prepared baking tray and bake for 30 minutes, stirring after 15 minutes. Mixture may still be moist but check if it is cooked to your liking by tasting one of the nut pieces – you want them to be lightly roasted.

Allow to cool completely before adding cacao nibs. Store at room temperature in airtight jars. Makes approximately 6 cups.

NB. Flaxseed (also known as linseed) can be used in place of chia seeds in the muesli recipe if desired.

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