Healthy Chocolate Muesli; add some crunchy to breakfast with puffed quinoa, brown rice, seeds and coconut all coated in raw cacao (or cocoa), organic coconut oil and dash of vanilla. A breakfast or snack that you’ll actually look forward to!
I am a healthy eater…
Okay, from Monday to Friday anyway! 😉 The weekend always brings a treat or two… or three…
With Easter literally around the corner, long days at work and colder nights, the numerous little bunnies and eggs that appear on my desk have been a major temptation and a quick way to make the day a little easier.
I remember years ago saying to my parents ‘please don’t worry about chocolate this year for Easter… except my Humpty Dumpty egg and my Crunchy bunny…. oh, and just a few little eggs…’
I am a sucker for tradition. So is my mum and every year my sister and I get the same eggs:
- Humpty Dumpty
- I get a crunchie bunny, Kiera get’s a white chocolate bunny
- Lots of little eggs- caramel is always a must.
I can’t help it… Easter egg chocolate just tastes amazing. Something about it tastes different- sweeter, softer, smoother… YUM!
Okay, so you have someone who actually says to you ‘No chocolate for Easter this year thanks’… and they actually mean it. This is the perfect gift.
- It’s chocolate.
- It’s healthy.
- It’s easy!
Time to come clean: I have been slightly obsessed with this. I made it one day from just playing in the kitchen with ingredients. Every time I made this to take photos… I ate it. 🙂 that is a good sign! Finally I had some self control to get these shots.
This makes an awesome breakfast, but also a great snack. Enjoy with yoghurt, fruit (especially strawberries!) or even just by itself.
This recipe makes 5 medium serves, however if you are just going to sprinkle it on your fruit or yoghurt- you will get many more serves.
Do you have eggs that you give/receive every year?
What is your favourite breakfast cereal?
I’d love to hear from you! Leave me a comment below.
- ⅓ cup puffed quinoa
- ⅓ cup puffed brown rice
- 60 grams rolled oats
- 1½ tablespoons coconut flakes
- 20 grams pumpkin seeds
- 20 grams sunflower seeds
- 2 large tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened apple sauce
- 3-5 tablespoons of raw cacao/or coco (amount depends on specific ingredient/to taste. Gradually add)
- Agave/maple syrup or stevia to taste (this will depend if you use cacao or cocoa and your taste, start with one tablespoon of agave/maple syrup and add gradually)
- 15 grams dried cranberries
- Preheat the oven to 170 degrees.
- Place all of the dry ingredients (except the cranberries) in a bowl and set aside.
- In a pot or a pan on the stove melt the coconut oil, vanilla extract, apple sauce, agave/maple syrup or stevia.
- Pour onto the dry ingredients and mix until well coated. Taste and adjust sweetness or add more cacao/cocoa if needed.
- Place on a lined cookie tray and spread it into a single layer.
- Bake for 5 minutes and then mix around, continue baking for another 5 minutes.
- Take it out of the oven and stir through the dried cranberries. Leave to cool.
- Store in an airtight container.
The following information is a guide only and will vary depending on your specific ingredients. Your daily values will depend on your age, health and genetic predisposition. The following is based on the recipe divided into 5 servings, using raw cacao and stevia
♥ Why we love this recipe ♥
Healthier chocolate fix
Low in sodium
A source of fibre
Approximate Nutritional Information