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Muesli with a twist

This little creation was born with two of my brekkie loves…muesli and veggies. I never think of breakfast as conventional breakfast food, but rather another opportunity to get our veg intake up. So after a couple of trials I have nailed this yummy breakfast.

It is one that you need to make fresh (but will last 2-3 days in fridge).

Ingredients 1/2 courgette, grated 1/2 carrot, grated 1 tsp extra virgin olive oil 1/2tsp cinnamon 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 50g coconut flakes 50g almonds slices Yoghurt Berries

Instructions 1. Heat oven to 190c 2. Mix grated carrot, courgette, cinnamon, and olive oil in bowl. Then lay on baking tray (lined with baking paper). Spread thinly. Bake for 5 mins or until starting to brown. 2. Add in seeds, almonds and coconut and continue to cook until brown. 3. Remove from oven and serve with yoghurt, berries and milk of choice.


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