Coconut Cacao Muesli

Muesli inspired by the incredibly fragrant Mexican cacao nibs we encountered on our trip to the Distrito Federal - we hope to offer them in the shop soon!

1 14-ounce can full-fat coconut milk
1/4 teaspoon fine grain sea salt
1/4 teaspoon ground cinnamon
1/2 plump vanilla bean pod, sliced lengthwise
1 3/4 cups raw rolled oats (not instant oats)
1/4 cup cacao nibs
1/4 cup pepitas, toasted
2 tablespoons shaved piloncillo, plus more to taste

to serve: chopped dates, sliced fresh figs

In a small pot over medium heat, combine the coconut milk, salt, and cinnamon. Run a knife along the vanilla bean segment, to separate the paste - include the paste and pod in the pot as well. Bring just to simmer, turn off the heat, and allow the mixture to steep for at least ten minutes. In a separate medium size bowl, combine the oats, cocoa nibs, pepitas, and the grated piloncillo. Pour the warm coconut nut milk over the oat mixture, then stir to combine. Allow to sit 5-10 minutes. Serve with more grated or shaved piloncillo if you like, and fresh figs, and dates.

Serves 4.

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