Name: Chia and almond toasted muesli
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup (45g) rolled oats; 1 tablespoon chia seeds; 2 tablespoon coarsely chopped almonds; 1/4 teaspoon mixed spice; 2 teaspoon dark agave nectar; 1 tablespoon sunflower seeds; 1 tablespoon lsa; 1 medium kiwi fruit (85g), sliced; 50 gram (1½ ounces) strawberries, quartered; 1 medium banana (200g), sliced; 1/3 cup (95g) low-fat plain yoghurt; 1/2 cup (125ml) skim milk

Ingredients

1/2 cup (45g) rolled oats

1 tablespoon chia seeds

2 tablespoon coarsely chopped almonds

1/4 teaspoon mixed spice

2 teaspoon dark agave nectar

1 tablespoon sunflower seeds

1 tablespoon lsa

1 medium kiwi fruit (85g), sliced

50 gram (1½ ounces) strawberries, quartered

1 medium banana (200g), sliced

1/3 cup (95g) low-fat plain yoghurt

1/2 cup (125ml) skim milk

Method

1.Preheat oven to 200°C/400°F.

2.Grease and line an oven tray with baking paper. Combine oats, chia, nuts and spice on tray. Drizzle with nectar; toss well. Bake for 10 minutes or until mixture is browned lightly. Cool on tray.

3.Transfer to a medium bowl; stir through seeds and LSA.

4.Divide evenly into two bowls. Top with fruit and yoghurt. Serve each with ¼ cup milk.

Make double or triple the muesli recipe and store it in an airtight container in the fridge for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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