TROPICAL MUESLI BOWLS
This is just the thing to lift your spirits in the morning
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 25m
Yield Serves 4 with plenty of leftover muesli
Number Of Ingredients 11
Steps:
- Place the butter, honey and a pinch of salt in a small saucepan, then melt over a medium heat. Tip the rolled oats, mixed nuts, coconut and vanilla into a large bowl, then pour over the melted butter mixture and stir until everything is well coated.
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a large baking tray with butter. Tip the muesli mixture onto the tray and spread out until evenly covered. Bake in the oven for 10 mins, then use a spoon to carefully toss the mixture around. Take special care to get into the corners as these may be starting to brown. Cook for 5-10 mins more until the mixture turns a light golden brown. Now mix through the dried fruits and ginger, if using. Leave to cool. Store in an airtight container for up to 1 month.
- To serve, spoon the yogurt into 4 serving bowls. Peel the mango and, cutting around the stone, thinly slice. Put into bowls along with the blueberries, then scatter over the crunchy muesli.
Nutrition Facts : Calories 583 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 36 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 0.37 milligram of sodium
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