Delicious nut and seed muesli

Ingredients for 4 servings:

• 2 bags of mixed nuts
• 6 tbsp flaxseed, crushed
• 4 tbsp almond slivers (or 2 small sachets)
• 6 tbsp sunflower seeds
• 4 tbsp pumpkin seeds
• 3 tbsp sesame seeds
• 3 tbsp buckwheat
• 4 tbsp almond butter
• 2 tbsp coconut oil
• 1 tsp cinnamon
• 2 pinches of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegan and quick to make, for 1 baking tray

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) top and bottom heat. Line a baking sheet with parchment paper. Finely chop the nuts, mix them with the seeds, almonds, almond butter, and melted coconut oil until the mixture comes together slightly. It’s best to use sparingly at first, adding more coconut oil or butter if necessary. Mix with salt and cinnamon and spread everything evenly on the baking sheet. Bake in the preheated oven for about 15 minutes until golden brown, stirring occasionally to allow the mixture to take on some color. Let cool and then store in a dry place. You can use whatever nuts and seeds you like best. I like to add raisins and coconut flakes after baking, but only after baking, because the coconut burns quickly. It also tastes great if you mix 1-2 tablespoons of peanut butter into the mixture. Have fun and good luck!