LottieLovesFood
This homemade ginger nut crunch muesli has the delicious, natural goodness you’ve been looking for at breakfast time.
It smells gorgeous as you open the jar, and the combination of crunchy, chewy and sweet flavours makes your taste buds dance in delight.
Makes approx. 14 servings (about 45g per serving)
180g oats
130g raw buckwheat groats
120g pecan pieces
140g almonds
130g pumpkin seeds
130g sunflower seeds
60g ground flaxseed
4cm piece fresh ginger, peeled and grated
4 tbsp maple syrup
4 tbsp coconut oil
3 tsp cinnamon
150g raisins
This homemade ginger nut crunch muesli has the delicious, natural goodness you’ve been looking for at breakfast time.
It smells gorgeous as you open the jar, and the combination of crunchy, chewy and sweet flavours makes your taste buds dance in delight.
Makes approx. 14 servings (about 45g per serving)
1. Place the oats, buckwheat, pecan pieces, almonds, seeds, raisins, ginger, cinnamon and ground flaxseed into a large mixing bowl.
2. Gently heat the coconut oil and maple syrup in a small pan until the oil is runny.
3. Add the oil and maple syrup to the bowl of dry ingredients and mix thoroughly.
4. Transfer the mixture to a large baking tray, spreading it evenly.
5. Bake in the oven at 180c for 25-35 minutes and stir the mixture frequently.
6. Remove from oven and let it cool before serving.
7. Enjoy it with dairy-free yoghurt, plant milk or just as it is!
8. Store in an airtight container for future use.
Did you like this recipe? Check out our easy peasy vegan muesli too.
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