Toasted Muesli with Coconut Chips(VG) from High Protein Vegan

350g porridge oats

75g coconut chips

75g sunflower seeds

200g pumpkin seeds

150g flaked almonds

100g hazelnuts

4 tablespoons maple syrup

2 tablespoons sunflower oil

250g sultanas

75g dried figs, roughly chopped

To serve (per serving)

250ml soya milk

55g raspberries

Mix together the oats, coconut chips, sunflower and pumpkin seeds, flaked almonds and hazelnuts in a large bowl. Transfer half the muesli mixture to a separate bowl and set aside.

Mix the maple syrup and sunflower oil together in a small bowl, then pour over the remaining half of the muesli and toss really well to lightly coat all the ingredients.

Line a large roasting tin with nonstick baking paper, scatter over the syrup-coated muesli and spread out in a single layer. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 15–20 minutes, stirring occasionally, until golden and crisp.

Leave to cool completely, then toss with the uncooked muesli and the dried fruit. Store in an airtight container. Serve with soya milk and raspberries, if liked.