Blueberry and Cranberry Crunch

Start your day with this healthy mixture of fruit, nuts and seeds, served with low-fat milk or yogurt. In summer, leave out the dried fruit and serve the muesli with some fresh berries instead.

Blueberry and cranberry crunchPhoto: Reader’s Digest Brain Power Cookbook
Servings Prep Time Cook Time
10 5minutes 25minutes
Servings Prep Time
10 5minutes
Cook Time
  1. Preheat the oven at 180°C (350°F). Line two large baking trays with baking (parchment) paper.
  2. Combine the porridge mix, coconut, seeds, nuts and spices in a large bowl.
  3. Heat the oil and maple syrup in a small saucepan over medium heat for 5 minutes, until warmed through. Pour into the porridge mixture and stir until well combined. Spread the mixture over the prepared trays.
  4. Bake the mixture for 20 minutes, stirring several times to ensure it browns evenly. Set aside to cool on the trays.
  5. Pour the cooled mixture into a bowl and stir in the dried fruit and chia seeds. Store in an airtight container.
Recipe Notes

Each serving provides 1330 kJ, 318 kcal, 6 g protein, 21 g fat (4 g saturated fat), 28 g carbohydrate (9 g sugars), 7 g fibre and 6 mg sodium.