Fine Muesli – Homemade
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g oat flakes, crunchy
- 20 g sunflower seeds
- 30 g walnuts, chopped
- 35 g sesame seeds
- 20 g desiccated coconut
- 35 g pumpkin seeds
Also:
- 2 tablespoon oil, canola
- 3 tablespoon honey
- 0.5 teaspoon ½ cinnamon, ground
- 30 g raisins,
- Milk, for serving
- Fruit, fresh,
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
- Mix the oat flakes, sunflower seeds, walnuts, sesame seeds, coconut flakes and pumpkin seeds in a bowl. Place on the baking sheet, distribute evenly and roast for about 20 minutes. After 10 minutes, turn / stir the whole thing a little with a spoon. After 20 minutes, everything should be lightly roasted and not too dark. Take out, let cool completely on the baking sheet and then transfer to a larger bowl.
- In a saucepan, heat the oil, honey and cinnamon while stirring. Now stir into the oatmeal mixture until it becomes crumbly. But it shouldn`t be soggy. Now divide into four cereal bowls and serve with milk, which is then poured over it. It is best to add fresh fruit of your choice and season.
- If you don`t need all of the muesli at once, you can put it in an airtight container after it has cooled down. It lasts for a week.
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