Low Carb Granola Muesli
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g sunflower seeds
- 80 g pumpkin seeds
- 80 g hazelnuts
- 40 g desiccated coconut or chips
- 80 g walnuts
- 35 g oil (coconut, native)
- 60 ml water
- cinnamon
- sweetener
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Roughly chop the nuts or grind them in a blender or with a hand blender (not too small). Heat the coconut oil in the microwave so that it becomes liquid (this takes about 30 seconds). You can also replace the coconut oil with another oil that can be heated, e.g., Macadamia Oil. Then mix all the ingredients together. Add cinnamon, alternatively cocoa, vanilla or gingerbread spice, and liquid sweetener as desired. Be careful when seasoning, the end product will be a little less sweet than the basic dough. Place the mixture on a baking sheet lined with baking paper and press flat. Put the tray in the oven. Bake the mixture for about 30-40 minutes, until it is dry and browned. Take it out of the oven in between and crumble the resulting plate with a spoon and flatten it again. Pour the finished mixture into a glass and enjoy. The recipe makes approx. 10 servings of 40 g each and goes well with yoghurt or quark with fruit, but can also be eaten pure with milk. All nuts and seeds can of course be exchanged for other types. Instead of sweetener you can of course also use agave syrup, honey, maple syrup or the like, but then the recipe is of course no longer low-carb.
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