I go through phases with breakfasts but I always fall back on the simpler things – scrambled eggs on buttered toast, smoothies or homemade muesli. I call this my winter muesli because it tastes amazing with warm milk. It has dark chocolate bits in it which melt in the warm milk creating some chocolatey goodness with every bite.
Makes a good couple of weeks’ worth
1 cup uncooked rolled oats
1 cup oat bran
1/2 cup melted coconut oil
1/4-1/2 cup maple syrup
3/4 cup roughly smashed hazelnuts (I put mine in the centre of a clean tea towel, fold the towel over to cover the nuts and hit with a rolling pin until all broken up)
1/2 cup shredded coconut
1 cup roughly chopped dark chocolate melts
1/2 cup sultanas or chopped medjool dates
3/4 cup chia seeds
- Heat the oven to 180C. Line a large baking tray with baking paper.
- In a large bowl, mix the oats, oat bran, coconut oil and syrup until combined. Spread over baking paper in tray. Bake for 7-10 minutes, until starting to golden.
- Take tray out of the oven and sprinkle over hazelnuts and shredded coconut. Using a serving spoon or fork (see note), stir through oat mixture. Place back in the over for another 7-10 minutes until crispy and golden. You want the oil and maple syrup to not be absorbed and the mixture to be crisp. Take out and leave to cool completely.
- In a clean large bowl, mix chocolate, fruit of choice and chia seeds and add the COMPLETELY cool oat mix. If there is even the smallest bit of warmth, your chocolate will melt. It’s not completely disastrous but is definitely less fun in the mornings. Store in an air-proof container.
- In the cool of the winter morning, warm up your milk and add your muesli. Add fresh fruit if you desire and indulge in the warm chocolatey bowl.
Note: Using a fork will create granola-type lumps of which I am a fan but not everything is. If granola isn’t your thing, use a spoon and mix well.