Crispy Muesli Made from Buckwheat and Oat Flakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 100 g buckwheat
- 100 g oatmeal
- 35 g sunflower seeds
- 40 g flaked almonds or almond sticks
- 25 g coconut chips
- 50 g dried fruits
- 2 teaspoons, heaped coconut oil
- 2 teaspoons cinnamon
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 170 degrees circulating air.
- Mix the ingredients together with the exception of the dried fruit. Heat the coconut oil and stir into the ingredients. Refine everything with a little cinnamon and salt. Then spread the mixture on a baking sheet lined with baking paper and put in the oven. Bake for about 15 minutes. Turn in between so that the granola is baked evenly.
- Finally, fold in the chopped dried fruits, I used cranberries and raisins, and let the muesli cool down.
- Put in an airtight container so it can be kept for at least 14 days.
- Tip: You are welcome to use ingredients of your choice for the crunchy muesli.
- You can also add dried fruits of your choice or leave them out completely.
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