Coconut and Cranberry Muesli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 14 mins |
| Total Time | 24 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon coconut oil or sesame oil
- 70 g honey
- 30 g suar, brown
- 1 vanilla pod (s)
- 1 tablespoon cinnamon
- 400 g oat flakes, coarse
- 30 g corn flakes, unsweetened
- 40 g sunflower seeds
- 25 g sesame seeds
- 40 g coconut flakes
- 100 g cranberries, dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 to 160 ° C and line 2 baking trays with baking paper.
- In a large pan, add coconut oil, honey, brown sugar, and cinnamon. Add the pulp of a vanilla pod. Melt everything over medium heat while stirring until the sugar has liquefied. Remove the pan from the heat, add the remaining ingredients, except for the cranberries, and mix everything well with a wooden spoon.
- Spread the mixture evenly on the two baking trays and bake for 12 to 14 minutes, until the muesli starts to roast slightly and turns brown.
- Allow to cool, spread the cranberries on top and then pour the muesli into airtight glasses.
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