1 cup puffed qunioa 1 cup shredded coconut 1/2 cup slivered almonds (omit if nut free) 1/4 cup dried apricots 1/4 pepitas 1/4 cup sunflower seeds 1/4 cup honey 2 Tablespoons coconut oil Pinch salt
Mix the dry ingredients together. In a saucepan over low heat, slowly heat the honey until melted (take care not to overheat the honey, honey retains its health benefits if it is kept below 40c) and the coconut oil. Mix the wet and dry ingredients together until combined. Spread into a thin layer on a baking tray. Bake for 15-20 minutes at 130c turning the muesli over on the tray every few minutes to ensure even toasting without burning.