July 16, 2020

Makes 9 serves

Suits all phases

Ingredients

  • 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

Method

  1. Preheat oven to 210°C.
  2. Mix all the 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 & store in a sealed container in the fridge.

Serving Suggestion:  

Breakfast: Microwave up to 3 dessert spoons for a minute if you prefer a warmed breakfast, then serve with whipped cream or ricotta cheese and plan-appropriate fruit. 

To turn this muesli into bars see our Protein Muesli Bars recipe here

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