Corn Thin Muesli and Papaya Brekky Bowl

Serves makes 3 cups muesli

Time 15 minutes

Ingredients

8 corn thins, finely chopped (makes 2 cups) 

1 tbsp coconut oil 

1 tbsp honey 

1 tsp vanilla extract

½ tsp ground cinnamon 

½ cup flaked coconut 

¼ cup almonds, roughly chopped 

2 tbsp pepitas 

¼ cup sultanas

1 tbsp hemp seeds 

½ cup dried apricots or peaches, diced 

To serve: 

1 ripe papaya, seeds removed 

1 cup Greek yoghurt 

Method

Heat oven to 170°C and line a baking tray with greaseproof paper.

Add finely chopped corn thins to a mixing bowl. Melt coconut oil, honey, vanilla and cinnamon together in a microwave-proof bowl or cup, whisk then pour over the corn thins and toss to coat.

Add the coconut, almonds and pepitas and toss, then spread over the baking tray. Bake for 5-6 minutes to crispen the ingredients.

Once cooked fold through the sultanas, hemp seeds and dried apricots or peaches.

When ready to eat, dollop Greek yoghurt in the cavity of the papaya and top with corn thin muesli.