Paleo CinnamoNutty Blueberry Muesli

One of my favourite pre-paleo breakfasts was a maple-pecan cereal by Waitrose (in the UK). Today, being home, with the weather turning cold and miserably grey, I didn’t really feel like preparing anything too fussy – but I knew I felt like a warming, crunchy, moreish ‘cereal’. I had some dried blueberries (preservative and sugar free) so took it from there. I gathered some nuts (hey, this is a diet based on our hunter-gatherer past selves, right!?), chopped them roughly, decided some desiccated coconut and seeds would be good, and started figuring this thing out. I was concerned  about the taste because the recipes I’ve seen for granola tend to have honey/maple syrup/molasses added, so I made a very small amount just in case it was a more suitable dish for the dustbin. Nuts aren’t exactly cheap!! 



So, one thing that I did not do (which in hindsight, I should have done), is soak the blueberries in some water for a little while just to rehydrate them a bit. They were very ‘crunchy’ in my muesli because I also heated (er-hem… fried) them in coconut oil whilst trying to create the ‘glue’ that would hold it all together. Yeah, don’t do that! I didn’t mind the crunch but I’m not about to advocate this method because I don’t feel like getting bills for dental appointments! 

What you need
Yield: about 3/4 cup

2 tblspns cashews

2 tblspns pecans

2 tblspns almonds (I used flakes)

2 tblspns sunflower seeds

1/4 cup desiccated coconut

2 tblspns seed mix 

2 tblspns dried blueberries (soaked in water until lightly rehydrated)

1 tspn coconut oil

1 tspn ghee (optional; just add an extra tspn of coconut oil if not using ghee)

Few drops of vanilla extract

Pinch of cinnamon powder 

2 tblspns coconut flakes (I didn’t have this but I think it would be delicious)

What you need to do

1. Preheat the oven to 150°C. Gather your ingredients.

2. Since this was a very small amount, I chopped the nuts by hand. For larger quantities, pulse in a blender. 

3. Add all the dry ingredients to a mixing bowl.   

4. Drain the blueberries, add to the mix. Melt the ghee and coconut oil, add that in too. Add the vanilla extract. 

*I had added all these to a saucepan and heated it together – not a good plan!

5. Mix it all together thoroughly, and empty onto a lined baking tray. Spread it out evenly. Bake for about 15-20 minutes. Be careful not to burn the nuts!

6. Remove from oven, allow to cool. (I couldn’t wait too long – I just tucked in as soon as I could. Careful though, it is very hot when first out the oven). 

7. Store in a glass jar for up to one week.  

That’s it! You can then serve it as you please – I had 2 tablespoons of muesli with a dollop of coconut cream, and a strawberry. It was absolutely what I wanted and satiated that ‘crunch’ craving! 



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