DIY Muesli

Cereal is definitely on the list of top three foods I’ve been absolutely craving this pregnancy. It’s about the only thing I could stomach in the first trimester and well into the second trimester. It’s becoming the perfect between-meal or prebedtime snack when the hunger beast strikes.But prepregnancy – and now even more during – I’ve been trying to make a conscious effort to eat as little processed foods as possible. As amazing as the nutritional stats are on a box of cereal (or any other food for that matter), I often believe the closer the food is to single, unprocessed ingredients, the better

It’s better (and fresher!) when it’s in your control. You do the combining and the controlling, making the perfect concoction of protein, fibre, sugar, and carbohydrate to fuel your busy body.We love muesli in our house.

I’ve started to get in the habit of making a huge batch to keep on hand and to replace cereal when I’m feeling the urge to reach for that box. I keep it stored in a giant glass jar, which not only keeps it crisp and fresh but also looks super inviting when I open the pantry. I like to keep a ¼-cup measuring cup in the jar so I can easily keep my portions in check.

This muesli won’t disappoint.

Whole Oats are a runner’s best friend – full of fibre, protein, vitamins, and minerals, including folate, iron, and magnesium. Choose the whole rolled versus the refined “quick” oats.

Coconut Oil is a favorite fat of mine for its thermogenic and energy-boosting effects. Plus, it will slow the digestion of the muesli, helping to prevent spikes in blood sugar and giving you longer-lasting energy.

Nuts and Seeds give you a boost of protein and healthy fat as well as contribute to the flavour and texture of the mix.

To sweeten, my top choices are either raw organic honey or pure maple syrup. A little bit of both of these will carry you a long way, giving you a touch of sweetness without the sugar overload.

This basic recipe will yield about four cups of muesli. I like to sometimes double or triple this batch, which will last in your pantry for up to six weeks or your freezer for months. Enjoy it sprinkled on top of a smoothie, some yoghurt or just with some almond milk.

3 cups rolled oats
2 tablespoons ground flax
½ cup raw seeds (Try pumpkin, sunflower and 1 tbs sesame.)
½ cup chopped raw nuts (Try walnuts, almonds, and hazelnuts.)
⅓ cup dried fruit, chopped (Try cranberries, ginger and apricots.)
¼ cup coconut oil
1 teaspoon cinnamon
1 teaspoon sea salt
3 tablespoons honey or pure maple syrup
2 teaspoons water

Preheat oven to 190 degrees. Place parchment paper on the bottom of a large baking pan and rub with coconut oil to prevent sticking.
In a large bowl, combine dry ingredients, except for dried fruit.
In a small measuring cup, measure coconut oil (coconut oil should be liquid) and add sweeteners.
Pour oil mixture over dry ingredients and toss to coat completely.
Pour mixture into the pan and spread as a thin layer.
Bake 15-20 minutes or until browned.
Once cooled, stir in dried fruit. Place in an airtight container and enjoy!


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