This month’s Recipe Redux challenge is to share our favorite homemade pantry staple. Something that I have relied on lately is Sunflower Muesli. You can eat it with just a little bit of almond milk or use it for overnight oats, one of my go-to breakfast recipes!
Like pumpkin seeds, sunflower seeds are climbing up the list of Superseeds because they are abundant in vitamin E, magnesium, selenium, B vitamins, folic acid, iron and phosphorus. Many of these vitamins and minerals are hard to get in the Standard American Diet. Plus, they come packed with fiber, healthy fat and protein!
Helpful Hint: Besides adding them in this muesli recipe try tossing them in salads, rice pilaf, pasta or using them to make pesto sauce!
- Preheat oven to 350 degrees. Spray a large rimmed baking sheet with all-natural cooking spray and set aside.
- In a large bowl mix together oats, sunflower seeds, almonds, coconut and maple syrup. Evenly spread on baking sheet. Bake for 5 minutes, stir and bake for an additional 5 minutes or just until oats are slightly golden.
- Remove from oven, let cool and stir in raisins and flax meal.
- Store in an air-tight container for up to 3 months.
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