My choc (cacao) orange toasted muesli will give you the flavour of jaffas whilst getting your daily dose of soluble fibre from oats and some nuts and seeds too!
Turns out most Australians don’t eat enough nuts and most of us don’t know how many nuts make up a serve – it’s 30 grams! Which looks different for each nut type, but roughly it is a small handful. Whilst it is a great snack, many women I see prefer to get them in at breakfast time to help them reach that 30 gram target as in my pre-conception lifestyle checklist for him and for her.
Preparation Time: 5 min | Cooking Time: 13-15 min | Serves: 6
2 cups rolled oats
2 tbsp cacao powder
2 tsp cinnamon
1/2 tsp nutmeg
Zest, juice & peel of 1 orange
1/2 cup coconut shavings
1/2 cup nut of choice (I use macadamias or almonds usually)
1/4 cup pepitas
1/4 cup cacao nibs
Drizzle of extra virgin olive oil
Drizzle of maple syrup
- Pre-heat oven to 160oC and line a large flat baking or cookie tray with greaseproof paper.
- In a large bowl, mix the dry ingredients – oats, cacao powder, nuts, cinnamon, nutmeg, orange zest, coconut shavings and pepitas.
- Add your wet ingredients of olive oil, maple syrup and orange juice and mix.
- Pour onto a lined tray and bake in the oven for 10 mins.
- Remove from the oven and mix around, then add the cacao nibs and orange peel (just use a vegetable peeler to get some nice orange peel strips, don’t worry you don’t eat them!)
- Bake for another 3 mins and remove from the oven and allow to cool.
- Remove the big chunks of orange peel and dispose (or eat it, if you want!)
- Store in a sealed jar for a month, serve with milk of choice or yoghurt and fresh, frozen or stewed fruit or use it as as smoothie bowl topper.