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.
Cranberry and Coconut Muesli Trifle
- 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
- Greek yoghurt
- 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.
- Bake for 5 minutes until golden.
- Add dried cranberries to the museli mix and serve with sliced strawberries and Greek yoghurt.
What is your favourite breakfast at the moment?