John Myers
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Breakfast: Mulberry-sesame-crunchy Muesli
The perfect breakfast: mulberry-sesame-crunchy muesli recipe with a picture and simple step-by-step instructions.
Wet mass:
- 4 tbsp Maple syrup
- 3 tbsp Coconut oil
- 3 tsp Cinnamon
- 200 g Unsweetened applesauce
- 1 Msp Salt
Dry ingredients:
- 200 g Oatmeal
- 100 g Buckwheat grains or chopped almonds
- 50 g Sesame seeds
- 50 g Chopped pumpkin seeds or sunflower seeds
- 50 g Unsweetened corn flakes, coconut chips or puffed amaranth or similar.
additionally:
- 150 g Dried mulberries
- Slightly heat the ingredients specified for the moist mass in a small saucepan and stir well together.
- Mix the dry ingredients in a bowl and stir in the wet ingredients well until the sticky mass covers everything. Place on a baking sheet lined with baking paper, whereby slight lumps should appear and bake in the preheated oven on the middle rack at 170 degrees circulating air (or 190 degrees top / bottom heat) for a total of 30 – 35 minutes. Roughly turn with a spatula every 8 minutes. I turned twice during the baking process.
- Take out when the granola is dry and make sure that it doesn’t get too dark. Let it cool completely, because only then will it get really crispy. Finally fold in the mulberries.
- The crunchy muesli is also suitable for sprinkling over desserts or cakes. I like to nibble on its own or spoon it with cold milk. It is also suitable with yoghurt or as a topping on smoothie bowls.
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