Tropical muesli bowls

Tropical muesli bowls

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4 with plenty of leftover muesli

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
583
protein
17g
carbs
85g
fat
22g
saturates
8g
fibre
9g
sugar
36g
salt
0.37g

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 coconuts
  • 1 tsp vanilla extract
  • 85g mixed dried fruits (e.g. cranberries and raisins)
  • 1 tbsp finely chopped crystallised ginger (optional)

To serve

  • 500g pot natural yogurt
  • 1 mango
  • 100g blueberries

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, January 2008

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Comments

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Frantic Flapjack's picture

This muesli was absolutely lovely. Really light and much nicer than shop bought. Didn't last long in our house!

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