TROPICAL MUESLI BOWLS

Tropical muesli bowls image

This is just the thing to lift your spirits in the morning

Provided by Emma Lewis

Time 25m

Yield Serves 4 with plenty of leftover muesli

Number Of Ingredients 11

Ingredients

50g butter , plus extra for greasing
125ml clear honey (acacia is good)
300g jumbo rolled oats
85g mixed nuts (e.g. macadamia and flaked almonds)
50g desiccated or flaked coconut
1 tsp vanilla extract
85g mixed dried fruits (e.g. cranberries and raisins)
1 tbsp finely chopped crystallised ginger (optional)
500g pot natural yogurt
1 mango
100g blueberry

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