Heat coconut oil and rice syrup in a saucepan over low heat until the coconut oil has melted, then remove from heat. Meanwhile, mix all the other ingredients in a large bowl. Add the liquid coconut oil and rice syrup mixture and stir everything well. Spread the muesli mixture on two baking sheets lined with baking paper. Bake for 18 minutes, then turn once and bake for another 18 minutes. Then take it out of the oven. Stir several times as it cools down.
The muesli is very tasty, crispy and very healthy thanks to the coconut oil, almonds and coconut flakes and the fact that it is prepared without granulated sugar. For my daughter with fructose malabsorption, it is the method of choice for a tasty breakfast. My little one, who is allowed to eat without restrictions, hasn`t eaten anything else since I`ve been preparing this breakfast.
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