Muesli with Coconut Milk Yogurt and Pineapple
8th Jan, 2015


  • For the muesli:
  • 75g jumbo oats
  • 1 tsp coconut oil
  • 1 tsp honey
  • 1 handful of golden raisins
  • 1 tsp dessicated coconut
  • To serve:
  • 200ml rice milk
  • 1 tbsp Coyo coconut milk yoghurt
  • 70g pineapple chunks

Equipment required:

Heat the oven to 180C and line a baking tray with greaseproof paper. To make the muesli, place the oats in a bowl and mix with the coconut oil and honey. It's best to use your hands, so the honey and oil coat the oats as much as possible.

Transfer to the lined baking tray and bake in the oven for 15 minutes until lightly golden. Remove from the oven and leave to cool, then place in a mixing bowl and add the rest of the ingredients. 

The muesli will keep in an airtight container for up to 30 days, so it's worth making batches by simply multiplying the ingredients. Serve with rice milk, yoghurt and pineapple.



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