Walnut and Cranberry Quinoa Meusli

Walnut and Cranberry Quinoa Meusli.

Walnut and Cranberry Quinoa Meusli.

This quinoa meusli is tasty, has all the textures you like and is so easy to make!

2C Quinoa Flakes.
1C Coconut – shredded or flakes.
1.5C Walnuts – roughly chopped.
1/2C Sunflower Seeds.
1/2C Pepitas.
1C Cranberries.
Pinch of Salt.
1/2C Coconut Oil.
1/4C Pure Maple Syrup.

Preheat oven to 200 degrees and line 2 large trays with baking paper.
Place Quinoa, Walnuts, Coconut, Sunflower Seeds, Pepitas and Salt into a large bowl and mix until combined.
Add Coconut Oil and Maple Syrup and use hands to mix very well until all ingredients are coated.
Divide the mix onto the 2 lined trays and place in oven.
Check every 5 minutes and give it a mix up with a fork so your meusli doesn’t burn.
Once golden (around 15 minutes) remove from oven.
Divide the Cranberries to the 2 trays of meusli and allow to cool before placing in an air tight jar.

Serve with nut or coconut milk, coconut water, coconut yoghurt or fruit.

Served with Almond Milk.

Served with Almond Milk.

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