I’ve come to realise that my love for breakfast is more than it being about feeding my morning hunger. It is as much about the process of building it, and  the ritual of eating it. A time to sip coffee, watch the sun come up and read the daily news. It is the soothing act of taking some time out for myself before the day begins. 

I love starting my day with this homemade muesli. I recommend making it in advance and mixing up the toppings depending on the season. In the summer I can't go past seasonal berries, and in the winter stewed fruit. 

INGREDIENTS
6 cups whole grain rolled oats
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sliced almonds
1 cup coconut flakes
1 cup linseeds
1 tablespoon cinnamon
1/2 cup honey
1 tablespoon coconut oil

TOPPINGS
Seasonal fruit
Milk or your choice of yogurt (I recommend Raglan Coconut Yogurt)

INSTRUCTIONS
Place oats, nuts, seeds, coconut and cinnamon in a roasting dish and mix
Melt honey and coconut oil in a pan and mix into oat/nut mixture
Roast in over at 160 degrees celsius until golden brown and smelling spectacular
Let it cool on the bench before storing

This recipe burns easily so I recommend putting a timer on for 10 minute intervals - to check and mix.

Serve in a beautiful ceramic bowl with your choice of toppings....or just munch on by the handful. 

ENJOY x