Camp: Chai-spiced toasted muesli
Staying healthy on the road can be difficult, especially when it seems easier to fry up bacon and eggs on the barbecue than it does trying to keep milk cold and fruit fresh. But anyone who’s been travelling for extended periods of time (heck, even a week) is likely to agree that a fatty morning feast can quickly become boring, let alone make you feel “blah”. So we’ve come up with a healthy-ish breakfast that’s easy to make on a Webber BBQ – chai-spiced toasted muesli. Add it to your natural yoghurt and Bob’s your uncle*.
*Aussie slang meaning “and there you have it”.
- 2 cups of rolled oats
- 2 tbsp coconut oil (melted)
- 3 tbsp pure Canadian maple syrup (if you don’t have maple syrup, replace with raw honey)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 cup dates (roughly chopped)
- 1/4 cup slivered raw almonds
- 1/4 cup dried cranberries
- 1 tbsp linseed
- Turn the barbecue on medium-low heat.
- In a large bowl, mix together the oats, melted coconut oil and maple syrup. Once wet, add the ginger, cinnamon and cardamom, and stir through ensuring the oats are evenly coated.
- Pour the oat mixture in a porcelain dish and place in your barbecue with the lid down. Leave the muesli to toast for approximately 30 minutes, stirring every five-10 minutes and checking it isn’t burning. (Note: Do not use a stainless steal baking tray, unless you have a cast-iron oven tray to sit it on. If you do, the heat from the barbecue will burn the oats.)
- Once the oats are crispy, remove from the barbecue and place back in the same bowl you used earlier.
- Add the dates, almonds, cranberries and linseed, and stir through.
- Transfer to an air-tight container to enjoy at breakfast.