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.
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.