July 16, 2020

Makes 12 serves

Suits all phases



  • 60g almonds, slivered
  • 70g raw pistachios
  • 70g pine nuts
  • 100g sunflower seeds
  • Coconut flakes
  • 3 Tbsp LSA
  • 6 scoops Healthy Inspirations Protein Powder of choice
  • 2 tsp Cinnamon
  • Butter


  • 1/4 cup chopped cranberries or raisins
  • 3/4 cup melted Coconut oil


  1. Preheat oven to 210°C.
  2. Mix all the muesli dry ingredients in a large bowl.
  3. Melt a large dollop of butter and mix through the dry ingredients (it shouldn’t be overly wet). 
  4. Use a baking sheet on a large tray and spread the mixture on the sheet.  Place in the oven.
  5. Keep an eye on the mix as it will toast quickly. Mix the ingredients a couple of times whilst cooking to ensure even toasting.
  6. Let cool.
  7. Mix in cranberries or raisins. 
  8. Add Coconut oil incrementally until the mix is wet.  (Return any unused oil to it’s container to use at a later time). 
  9. Press mixture down firmly into a lined flat dish. 
  10. Indent the portion sizes with a knife. Place in fridge to harden.  
  11. Store in the fridge to avoid the oil softening. 
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