Crunchy muesli

My friend in muesli had this delicious recipe for crunchy muesli. She was so nice to email me the recipe and I already made 2 large batches. She uses gluten free oats because her body doesn’t like too much gluten but I did it with regular oats.

I bought all the seeds and oats at Wholefood because they have this area where you can take the amount you need from a container and put it in a bag or small container. Very handy when you only need a small amount not a big bag. You can also choose from different spices.

Ingredients you need for 750 grams of muesli:

  • 500 gr whole oats
  • 50 gr sunflower seeds
  • 50 gr pumpkin seeds
  • 1 tablespoon golden linseed or sesam
  • 85 gr almonds
  • 80 gr agave sirop
  • 4 tablespoon sunflower oil
  • 1 teaspoon cinnamon
  • hand full of dried abricots or coconut flakes or cranberries (choose what you like)

Cruesli 0

How you make it:

  1. Pre heat the oven to 150 degrees.
  2. Take a large bowl and add the oats, sunflower oil, agave sirop, cinnamon and linseed or sesam. Mix it well together.
  3. Spread the mixture on a baking tray lined with grease free paper. I split it into 2 batches.
  4. Bake for 10 minutes, until the oats are gold brown. Take out the oven, toss the mixture and bake for another 5 minutes.
  5. Meanwhile mix the seeds and almonds.
  6. When the oats are golden brown add the seeds and almonds (if you did it in 2 batches, add only half of them). Bake for another 8 minutes.
  7. Take out of the oven and let it cool. When cooled add the dried fruit and/or the coconut flakes.
  8. Do the second batch in the same way.
  9. In an air tide container the crunchy muesli will stay good for 3 month.

Cruesli 2

 

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Enjoy.

 

 

 

 

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