2 tbspns vegetable oil
11/2 cups rolled oats
½ cup almonds, roughly chopped
½ cup pistachios, roughly chopped
4 tbspns chia seeds
¼ cup maple syrup
2 tbspns honey
60g shredded coconut
300g Greek-style yoghurt
125g fresh blueberries
250g strawberries, roughly chopped
Small handful mint leaves
Preheat oven to 170°C, then drizzle oil onto two baking trays.
Place oats, almonds, pistachios and 3 tablespoons of chia seeds in a bowl and stir to combine.
Pour maple syrup and honey into a saucepan and warm over a medium heat for 2 minutes. Pour syrup over oat mix and toss to coat.
Divide between the two baking trays, making sure the oats are spread in an even layer. Toast for about 10 minutes, shaking trays after 5 minutes to loosen mixture. Remove from oven and allow to cool.
Next, heat a dry frypan over a medium heat. Add coconut and toast, shaking frypan regularly, for 1 minute or until coconut is light golden. Remove from heat, allow to cool, then stir through oat mixture.
To serve, layer muesli in glasses with yoghurt, blueberries and strawberries. Sprinkle with remaining chia seeds and scatter over scatter with mint leaves.