Salted Caramel Protein Muesli

Ingredients

3 cups organic rolled oats

1 cup raw buckwheat

I cup raw nuts of choice - I use almonds & pecans

½ cup seeds of choice - I use a blend of chia seeds, pepitas & sunflower seeds

2 tbsp flaxseed meal

¾ tsp salt

1 tsp cinnamon

4 tbsp salted caramel protein powder - I use Tropeaka Lean Salted Caramel

½ cup maple syrup, rice malt syrup or other liquid sweetener

½ cup melted coconut oil

1 ½ tsp vanilla extract

½ cup unsweetened coconut flakes - or swap additional nuts

½ cup dried fruit - optional - I use raisins and cranberries

Method

1. Preheat oven to 180° and line 2 baking trays or 1 extra large baking dish with baking paper.

2. Combine oats, nuts, seeds, flaxseed, salt, cinnamon and protein powder in a large bowl. Add sweetener, coconut oil and vanilla and stir until there are no dry areas left. Do not add the coconut or dried fruit yet!

3. Spread muesli into a single, even layer on trays and lightly press down. Bake for 12 minutes.

4. Remove from oven and stir in coconut flakes. Press back down and return to oven for a further 10-12 minutes or until lightly golden and smelling delicious.

5. Let the muesli cool completely, undisturbed on the trays. This will allow it to crisp up. Once cooled top with dried fruit and stir it all together - YUMMO!

6. Store in an airtight container for 1-2 weeks - if it lasts that long! Or freeze for up to 3 months. Serve over yoghurt, smoothie bowls or as a delicious snack with fresh fruit.