Apricot & Coconut Muesli

Apricot & Coconut Muesli

  • Makes ~10 serves

Ingredients

  • 2 cups BARLEYMAX Toasted Super Barley Flakes
  • 2 cups rolled oats
  • 1 cup shredded coconut
  • 1 cup dried apricots, diced
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup pepitas
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 1 tbsp vanilla extract
  • Pinch of salt
Toasted Flake 300g

Toasted Flake 300g

$12.90

Method:

  1. Preheat oven to 160 degrees celcius (fan forced).
  2. Add dry ingredients to a large bowl. Add wet ingredients and mix until combined.
  3. Spread onto a large lined baking tray and bake for 10 minutes. Stir granola, then reduce heat to 140 degrees celcius and continue baking for 10-15 minutes or until golden. 
  4. Let cool - the colour will deepen and the muesli will become crunchy
  5. Serve with milk, yoghurt, fruit and enjoy!

Note: store in an airtight container for up to two months.

Recipe developed by Mikalya Okladnikov.

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Apricot & Coconut Muesli

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