Muesli with Pecans and Almonds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g oat flakes, crunchy
- 100 g flaked almonds
- 0.5 teaspoon ½ cinnamon powder
- 100 g coconut oil
- 125 ml maple syrup
- 65 g pecans, natural
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Roughly chop the pecans. Mix together the oatmeal, almonds, cinnamon and pecans.
- Slowly melt the coconut oil in a saucepan on the lowest setting. When it is completely liquid, add to the oatmeal mixture with the maple syrup. Stir until everything is really well distributed. Line a baking sheet with parchment paper and spread the muesli on top.
- Bake in the hot oven for about 10 minutes on the middle shelf. Then turn and bake for another 10-12 minutes. But be careful: keep an eye on the muesli for the last few minutes, because it can burn very quickly! When it is nicely browned, take it out of the oven and let it cool down.
- Pack the muesli airtight and use up within one to two weeks.
- Tip: Tastes very good with Greek yogurt with fresh fruit.
- Variation: If desired, the pecans can also be left out or supplemented with dried fruits.
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