This gluten free breakfast option is a real crowd pleaser. Banana & chia seeds act as a binding agent, whilst nuts give the muesli amazing crunch.

You’ll need:

2 ripe bananas

1 tbsp almond butter

2 tbsp natural sweetener (I used date syrup)

2 cups of oats

1/2 cup of almonds – roughly chopped

1/2 cup of cashews – roughly chopped

1/2 cup of dried apricots – roughly chopped

1 tbsp chia seeds

1 tsp cinnamon

Start by pre-heating the oven to 190°C (gas mark 5).

Mash banana until it becomes smooth. Add almond butter, date syrup and mix it together. Then add rest of the ingredients and mix it until oats, nuts & apricots are covered in a sweet paste.

Lay the mixture onto a baking tray and bake it for about 20mins or until your mix starts to brown.


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