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Muesli with Raspberry and Blueberry Coulis

Muesli with Raspberry and Blueberry Coulis by Chef Beth McWilliam, Fresh CaféChef Beth McWilliam
Fresh Café

Whether sprinkled with yogurt or eaten on its own as a snack, this crunchy mix of local seeds, oats and a delightful touch of maple and honey satisfies sweet cravings.

4 cups granola oats
1/2 cup honey
1/2 cup maple syrup
1 cup flax seeds
1 cup pumpkin seeds
1 cup hemp seeds
1 cup sunflower seeds
1/2 cup canola oil

2 cups frozen raspberries
2 cups frozen blueberries
1/2 cup sugar


  1. Preheat oven to 200°F
  2. In a large bowl, mix together all ingredients using a wooden spoon.
  3. Spread muesli on a parchment-lined baking sheet.
  4. Bake for 4 hrs, stirring every hour.
  5. Turn off oven. Leave muesli in oven overnight to dry.


  1. In a small saucepan, boil berries and sugar. Simmer over medium heat until sugar is dissovled, and berries have cooked down, approx. 5 mins.
  2. Press mixture through a fine mesh strainer  and discard pulp. Reserve juice


  1. Mix muesli with plain yogurt.
  2. Top with coulis and serve.

Yield 8-10 servings


Power Boost

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