Baked Low Carb Muesli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g almonds, chopped
- 200 g hazelnuts, chopped
- 100 g cashew nuts, chopped
- 100 g sunflower seeds
- 50 g flaxseed, crushed
- 50 g chia seeds
- 2 pinches salt
- 40 g coconut oil
- 50 g aave syrup
- 2 tablespoon water
- some stevia, liquid
- 100 g desiccated coconut, lare
- 80 g fruit your choice, freeze-dried
Print Recipe
Pin Recipe Instructions
- Mix the almonds, hazelnuts, cashew nuts, sunflower seeds, flax seeds and chia seeds with salt.
- Heat coconut oil with agave syrup and water until it bubbles. Stir in the stevia and mix the liquid into the seeds. Spread the mixture on a parchment-lined baking sheet.
- Bake in a preheated oven at 150 ° C for about 15 minutes, stirring once after 10 minutes. Let it cool down and mix it with the desiccated coconut and the fruit of your choice.
- Makes approx. 20 servings of 80 g each.
- If the hazelnuts are already roasted, do not mix in until after baking.
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