An easy recipe for toasted muesli that you can enjoy in the morning. Not too sweet and the buckwheat adds extra crunch. Serve with fruit, non-dairy milk and coconut yoghurt to be extra satisfied :)
Makes heaps (about 10 cups)
Dry Ingredients
2 cups rolled barley
2 cups fine rolled oats
1 cup buckwheat groats
1 cup raisins
1 cup sunflower seeds
1 cup flaked coconut
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup cacao nibs
Wet Ingredients
2 heaped tbs peanut butter
1 heaped tbsp tahini
4 tbsp maple syrup
10 dates soaked in warm water for at least 10 minutes
3 heaped tbsp coconut oil
2 tsp cinnamon
1 tsp nutmeg
Heat oven to 150 degrees Celsius.
Combine all the dry ingredients in a large bowl.
Blend all the wet ingredients in a blender until well mixed and a smooth consistency.
Pour wet ingredients into the dry ingredients and stir until well mixed. Spread mixture evenly onto a large oven tray (I had to do this in two batches).
Bake for about 15-20 minutes or until the muesli is lightly browned. Check often and stir the mix so it gets toasted evenly.
Allow to cool before storing in an airtight container.
Dry Ingredients
2 cups rolled barley
2 cups fine rolled oats
1 cup buckwheat groats
1 cup raisins
1 cup sunflower seeds
1 cup flaked coconut
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup cacao nibs
Wet Ingredients
2 heaped tbs peanut butter
1 heaped tbsp tahini
4 tbsp maple syrup
10 dates soaked in warm water for at least 10 minutes
3 heaped tbsp coconut oil
2 tsp cinnamon
1 tsp nutmeg
Heat oven to 150 degrees Celsius.
Combine all the dry ingredients in a large bowl.
Blend all the wet ingredients in a blender until well mixed and a smooth consistency.
Pour wet ingredients into the dry ingredients and stir until well mixed. Spread mixture evenly onto a large oven tray (I had to do this in two batches).
Bake for about 15-20 minutes or until the muesli is lightly browned. Check often and stir the mix so it gets toasted evenly.
Allow to cool before storing in an airtight container.
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