Searching for the perfect homemade muesli? And one that is packed with micronutrients to give you a balanced breakfast for pregnancy or postpartum? This is it.
This muesli is packed full of nutty goodness, from the beta-glucans in the rolled oats and selenium and zinc in the nuts – this muesli will nourish you both during pregnancy and after birth!
Most importantly, it’s delicious! If you’re a fan of cinnamon, you’ll love this.
I’d it eat everyday if I could.
It’s great to make ahead of having a new baby, gifting to a new mama, gifting it at Christmas or simply enjoying it for yourself.
I made original recipe from Broccoli and Blueberries years ago, and have tweaked to make my own version.
It’s the perfect recipe to make before baby comes.
HOMEMADE CINNAMON MUESLI
Makes – 1 LARGE JAR (or a few small ones)
- 500g rolled oats*
- 100g roughly chopped almonds
- 100g chopped macadamias
- 100g chopped hazelnuts
- 50g pumpkin seeds (also called pepitas)
- 50g sunflower seeds
- 1tbsp cinnamon (feel free to add more if you wish!)
- 2 tbsp runny honey
- Zest of 1 orange
- 1/2 cup chopped apricots
- 100g coconut flakes
- 6 chopped dates (optional)
*To make this gluten free, use raw buckwheat kernels instead
After chopping, mix the ingredients together (besides the dried fruit and coconut flakes) in a large bowl. Then, lay a thin layer of muesli over a lined baking tray and pop into the oven at 130°C for about 45-50 minutes – it’ll smell amazing and have a golden, toasty colour. You can leave it as long as you like, but this timing is perfect for me.
After the mixture is cooled, mix in dried fruit and coconut flakes.
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