Recipe

Chia and almond toasted muesli

  • 20 mins cooking
  • Serves 2, Makes 1 Cup
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Ingredients

  • 1/2 cup (45g) rolled oats
  • 1 tablespoon chia seeds
  • 2 tablespoon coarsely chopped almonds
  • 1/4 teaspoon mixed spice
  • 2 teaspoon dark agave nectar
  • 1 tablespoon sunflower seeds
  • 1 tablespoon lsa
  • 1 medium kiwi fruit (85g), sliced
  • 50 gram (1½ ounces) strawberries, quartered
  • 1 medium banana (200g), sliced
  • 1/3 cup (95g) low-fat plain yoghurt
  • 1/2 cup (125ml) skim milk

Method

  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Grease and line an oven tray with baking paper. Combine oats, chia, nuts and spice on tray. Drizzle with nectar; toss well. Bake for 10 minutes or until mixture is browned lightly. Cool on tray.
  • 3
    Transfer to a medium bowl; stir through seeds and LSA.
  • 4
    Divide evenly into two bowls. Top with fruit and yoghurt. Serve each with ¼ cup milk.

Notes

Make double or triple the muesli recipe and store it in an airtight container in the fridge for up to 3 months.

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