Cranberry and Coconut Muesli Breakfast Trifle

I'm still loving my Apple, Almond and Coconut Bowl for breakfast but occasionally I need a change up.

This Cranberry and Coconut Muesli Trifle makes a great breakfast or snack and is also great after dinner if I find myself stalking the fridge moaning about still being hungry.

It is super quick to make and it also stores well in the pantry in a sealed container for a week or so.

This version has some similarities to my Coconut and Chia Crunch but the addition of the cranberries in particular sweetens it up.  That post above also contains a tutorial on how to make your own signature granola if this recipe is missing the boat for your taste preferences.

Cranberry and Coconut Muesli Trifle

Ingredients

• 1 cup oats
• 4 tbsp flaked almonds
• 2 tbsp pepitas
• 2 tbsp sunflower seeds
• 4 tbsp flaked coconut
• 1/2 cup shredded coconut
• 1 tbsp rice malt syrup
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 1/3 cup dried cranberries
• strawberries
• Greek yoghurt

Cooking Directions

1. Preheat oven to 200 degrees Celsius. Place oats, nuts, seeds and coconut on a lined oven tray. Drizzle with rice malt syrup, coconut oil and cinnamon and shake tray to coat ingredients. 
2. Bake for 5 minutes until golden.
3. Add dried cranberries to the museli mix and serve with sliced strawberries and Greek yoghurt.

What is your favourite breakfast at the moment?

Keep smiling

Dani