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Hi.

Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

{recipe} healthy muesli

{recipe} healthy muesli

You may have spotted this little creation on my Instagram today. I might as well hand over my favourite healthy muesli recipe too. It's silly easy to do, and I like to know I'm starting the day with something healthy, and definitely more thrifty that its packet peers. Even healthy muesli needs a bit of crunch and pop, a bit of texture, else the whole thing turns into morning mush. I pack in as many nutrients as I can, with little bran sticks and organic oats, pepita and chia seeds, puffs of quinoa and a few spoons of organic coconut. Almonds give the whole thing crunch, and I use a tiny bit of maple syrup for sweetness. I use organic ingredients wherever possible. Play around with it as you like of course, but remember that breakfast is potentially the healthiest meal of the day, may as well make it count.

Healthy crunchy nut muesli

1/4 cup vegetable oil

1/4 cup maple syrup

3 cups rolled (porridge) oats

1 cup puffed quinoa

1 cup flaked almonds

1 cup raw pepitas (pumpkin seeds)

1/2 cup wheatgerm (optional)

2 cups bran sticks

1 1/2 tbsp ground cinnamon

1/2 cup  dried blueberries

Preheat the oven to 180°C (350°F). In a baking tray, combine vegetable oil, maple syrup and rolled oats. Toss until well combined, then bake for 25 minutes, or until a very light golden brown, mixing every 10 minutes or so to ensure the muesli browns evenly.

Add remaining ingredients, stir well to combine, and toast in the oven another 5 minutes. Remove from the oven and set aside to cool completely in the dish. Store in an airtight container.

Serve with milk or soy milk, yoghurt and fresh fruit if you like. I drizzled mine with a little coconut syrup and sliced over 4 large strawberries.

Makes about 1 week of daily breakfasts for two.

Photo by Kate Gibbs 

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