Thursday, 8 October 2009

Cocoa Nibbed Muesli


In a bid to have a slightlier healthier breakfast in the mornings than our normal toast, I thought it was time to make muesli again. This time though I wanted to add some highly nutritious cocoa nibs which have the added bonus of giving a nice chocolatey crunch.

Here's how:
  • Toasted 1lb of rolled oats in oven 175C until very slightly brown and smelling nutty - left to cool.
  • Toasted 6oz mixed nuts (walnuts, brazils and hazelnuts) chopped into pieces in oven at same temperature for about 10 mins - left to cool.
  • Toasted 4oz mixed sunflower and pumpkin seeds in oven at same temperature for about 5 mins - left to cool.
  • Spooned these into a large jar, then added: 2oz cocoa nibs, 1 tbsp pollen, 2oz raisins, 2oz dried papaya chunks, 2oz dried pineapple and 2oz goji berries.
  • Gave jar a jolly good shake until all nicely mixed together.
Delicious eaten with yogurt or with kefir, especially if left to soak for a while. As you can see from the, admittedly not so great picture, inroads have already been made on this batch!

7 comments:

  1. Great minds think alike! I'm planning on making the exact same thing on Sunday ;0)

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  2. that looks great,very tasty.

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  3. Tasty!

    There’s lots of chatter about cooking over at Cofacio.com .

    Would be great to get some of your expertise. Drop by.

    Dan

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  4. Thanks Dan - what a great idea for a site. I've left a comment there already for someone, though didn't find anything about cooking. Will have to explore some more.

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  5. Ah I just made a cocoa nibbed muesli recently (new year detox!) and it was rather good. Mine was very simple as I'm not a huge fan of dried fruit. Actually the recipe came from Willie's Chocolate Factory Cookbook.

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  6. So delicious - sometimes muesli is just too virtuous...

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  7. Muesli Lover - unless smothered in cream as in birchermuesli that I used to eat in Switzerland!

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