I fell in love with the muesli at Govinda Valley yoga retreat centre and they generously shared their caterers' version of the recipe. I have modified it for my family and always adapt it to add different nuts and seeds, and different dried fruits. It's always delicious. Dry ingredients 4 cups oats ¾ cup sunflower seeds ¾ cup pumpkin seeds ¾ cup whole almonds 1 tbl cinnamon 1 cup shredded coconut 1 cup raisins
Wet ingredients 7 ripe bananas (or you can substitute some of the bananas with a handful of dates, soaked in hot water and chopped) 1 cup sunflower oil or coconut oil Tsp vanilla ½ tsp salt
Blend wet ingredients into a paste and then mix with the dry ingredients (except the raisins)
Bake the mix in a large tray lined with baking paper at 160 C for 20-30 mins or until ight brown in colour. Mix the muesli every 5-10 mins to get an even colour.
Once toasted, transfer to a bowl and stir in the raisins. Let it cool completely before storing in an airtight container.
(Note this uses only the natural sweetness of the bananas. Option to add few tbls of maple syrup if you wish).
Healthy infusion of dietary fibre, protein, antioxidants, vitamin E, magnesium and zinc.