Tropical Muesli Bowls Recipes

TROPICAL MUESLI

Steps:

• In a small bowl, stir together oats, yogurt, honey, pineapple, raisins, almonds, and lemon juice. Cover with plastic wrap; refrigerate 1 hour (or overnight).
• To serve, stir in yogurt and divide muesli between 2 bowls. Top each with pineapple, raisins, and almonds.

TROPICAL MUESLI

Steps:

• The night before, mix oatmeal, pineapple and juice in a bowl.
• Refridgerate overnight.
• When ready for breakfast, mash the banana and add to the bowl. Stir in the remaining ingredients.
• Eat!

TROPICAL MUESLI BOWLS

Steps:

• Place the butter, honey and a pinch of salt in a small saucepan, then melt over a medium heat. Tip the rolled oats, mixed nuts, coconut and vanilla into a large bowl, then pour over the melted butter mixture and stir until everything is well coated.
• Heat oven to 180C/fan 160C/gas 4. Lightly grease a large baking tray with butter. Tip the muesli mixture onto the tray and spread out until evenly covered. Bake in the oven for 10 mins, then use a spoon to carefully toss the mixture around. Take special care to get into the corners as these may be starting to brown. Cook for 5-10 mins more until the mixture turns a light golden brown. Now mix through the dried fruits and ginger, if using. Leave to cool. Store in an airtight container for up to 1 month.
• To serve, spoon the yogurt into 4 serving bowls. Peel the mango and, cutting around the stone, thinly slice. Put into bowls along with the blueberries, then scatter over the crunchy muesli.