What do you do when vacation week is finally here and you are seriously craving some granola to go with your greek yoghurt but you’re fresh out and being vacation week and all there’s no point going to the store to buy anything because well –

1 – You’re feeling all kinds of lazy

2 – It’s vacation week people!!!!!!!

ain’t nobody got time for that! and by that I mean doing groceries. Seriously what is the point?!

And this weather is cah-razy and now its cold and pouring rain . . . so not going out in that! Just no!

Plus did I mention it’s vaycay time yo!

Holla!!!!!!!!

Sorry.

But not really, I’m just a little excited.

And by a little I mean incredibly, obnoxiously, over the top, annoyingly excited!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Hence all the exclamation points!!!!!!!!!!!

So anyway, this week we are not bothering with groceries, instead we are digging deep and raiding the dregs of the pantry.

And you know what, it’s pretty incredible the stuff you can come up with using the neglected odds and ends you find tucked away in the deep, dark, depths of your pantry.

Seriously.

It may require a little more courage and brain power but it’s totally doable.

So this week, our test it out tuesday recipe is from none other than the supremely talented Joy the Baker. I gotta tell you, I was thrilled to finally have an excuse to make it. Just quietly I had bookmarked this recipe back in February when Joy originally shared it but just somehow I got distracted, as you do . . .  and by you I mean me . . . until now . . .  when my all consuming craving for toasted muesli could be silenced no longer.

This toasted muesli comes together  in minutes and is incredible healthy. It’s low GI thanks to the rolled oats, has no added sugar, is loaded with omega 3’s, fiber, essential fatty acids, protein, essential vitamins and minerals and that’s just from those teeny tiny little chia seeds. Superfood say what?!

This muesli also has no added sugar, it’s sweetened naturally with the shredded coconut and then there are the tart, sweet dried cherries. Although if you can’t get your pretty little hands on dried cherries just sub in your fave dried fruit, blueberries or cranberries would be incredible here!

I also added in some of my fave cocoa roasted almonds because –

1 – I am addicted to them

2 – I always have some on hand for snacking and well . . .

3 – any excuse to sneak some chocolate into breakfast is always a good idea right? I mean they are packed with protein and healthy fats to help keep you fuller for longer, not to mention they are also antioxidant rich thanks to the dark cocoa powder. Breakfast winning right there people. (FYI – I can justify just about anything especially when it comes to sneaking chocolate for breakfast. You’re welcome 🙂 )

So, to make this incredible, healthy, toasted muesli we simply toast our oats along with our coconut in the oven for a 5 (ish) mins then allow it to cool a little before adding you’re mix-ins and we are good to go.

Toasting the oats gives them the most incredible nutty flavour and a nice little crunch. When you add to that the subtle sweetness from the coconut, the occasion crunch thanks to the chia seeds and cocoa roasted almonds combined with the occasion burst of sweet, tart dried cherries -It’s just so, so good I can’t even stand it!

Eat it simply by the handful, or with some ice cold milk but my all time favourite way to devour enjoy this incredibly healthy Coconut, Cherry and Cocoa Roasted Almond Toasted Muesli is over a big ol’ jar (or bowl) full of Greek yoghurt drizzled with a little maple syrup with an extra sprinkling of chia seeds for a little extra crunch.

Yep, breakfast winning right here people. Simple, healthy, breakfast winning.

Coconut, Cherry and Cocoa Roasted Almond Toasted Muesli
Slightly adapted from this recipe shared by the one and only Joy the Baker
Makes approx 2 1/4 cups of tasty, toasty coconutty muesli

Ingredients –

2 cups of rolled oats

1 Tablespoon of desiccated (shredded) coconut

2 Tablespoons of cocoa roasted almonds (can sub for regular almonds or your nut of choice), roughly chopped

1 Tablespoon of chia seeds

1/4 dried cherries, roughly chopped

Method –

1 – Preheat your oven to 175’F (350’F)

2 – Line a rimmed baking tray with parchment/baking paper and set aside.

3 – Pour your rolled oats onto your prepared baking tray, add the coconut and stir to combine.

4 – Place your oat/coconut mixture into the oven and bake for 5-7 mins, until slightly golden, crispy and smelling all kinds of wonderful. Keep an eye on it, they can catch and burn easily. Remember they will crisp up a little more as they cool so don’t push it ok 😉

5 – Remove your oat/coconut mixture from the oven and transfer to a medium size bowl and allow to cool for a few mins.

6 – Once slightly cooled, add your chopped almonds, cherries followed by your chia seeds and stir to combine.

7 – Transfer to an airtight container (or zip lock bag) to store, just make sure the muesli is well and truly cooled before you seal it up, no one likes sweaty muesli right?!

8 – To serve simply add milk, or spoon over a big ol’ bowl of your fave Greek yoghurt and if your feeling particularly frisky, add a drizzle of maple syrup, stir and devour.

Enjoy xoxo

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Question of the day –

What tips do you have for long distance, international with a very energetic little 4 year old? Help me?!