First chop the nuts in the lightning chopper, the nuts should ideally be a little coarser than ground nuts. If you like, you can also chop the coconut chips.
Melt the coconut oil on the stove or in the microwave. Preheat the oven to 100 ° C (convection, top / bottom heat: 125 ° C).
Mix the nuts, coconut chips, sesame seeds, sunflower seeds, pumpkin seeds, wheat bran, chia seeds and flax seeds well in a large bowl with a spoon.
Put the coconut blossom sugar, rice syrup, eggs, melted coconut oil, baking cocoa and spices in the bowl and stir well with a spoon until a homogeneous, sticky mass is formed.
Place the mixture on a baking sheet with baking paper and distribute it evenly. Place the tray in the middle of the oven and bake for about an hour until the muesli is nice and dry.
After half an hour, turn the mixture on the baking sheet and raise the temperature to 150 ° C (convection, top / bottom heat: 175 ° C). After another half an hour, switch off the oven and let the muesli dry further in the residual heat with the oven door closed.
In between, always check whether the muesli is dry. The mass should dry out well in the oven, the muesli does not dry out very much once it has been taken out of the oven. If it is dry, it will also be crispy.
This recipe is ideal for changing and / or using leftovers. All kinds of nuts, kernels and seeds can be used, and residues of ground nuts are also possible.
If you don`t like chocolate muesli, you can simply leave out the cocoa or divide the mixture and only add the cocoa in half and then mix the dried muesli. There are no limits to creativity here.
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