Homemade musli with oats and oat milk, coconut, raisins, hazelnuts, banana, blueberries and rice milk
For the muesli
300 g jumbo gluten-free oats
100 ml gluten-free oat milk
2 tbsp desiccated coconut
75 g golden raisins
100 g hazelnuts, roughly chopped
1/2 banana, sliced
1 handful of blueberries
200 ml rice milk
Heat the oven to 180 Celsius. Place the oats in a bowl and mix with the oat milk, transfer to a baking tray and bake for 20 minutes until lightly golden. Remove and leave to cool.
Place the oats in a bowl and combine with the rest of the ingredients. (The muesli keeps for 30 days in an airtight container).
Serve 100 g muesli with the banana, blueberries and rice milk.