John Myers
Breakfast: Chocolate Buckwheat Crunchy Muesli
The perfect breakfast: chocolate buckwheat crunchy muesli recipe with a picture and simple step-by-step instructions.
- 120 g Almonds
- 35 g Buckwheat
- 150 g Oatmeal
- 20 g Linseed
- 50 g Sunflower seeds
- 35 g Pumpkin seeds
- 20 g Raw cocoa powder
- 2 tbsp Coconut oil
- 4 tbsp Honey, maple syrup or rice syrup
- Finely chop the almonds. Gently heat coconut oil and maple syrup (I used half honey, half maple syrup) in a small saucepan. Mix the mixture with the other ingredients in a bowl. Knead properly with your hands, preferably so that small lumps form.
- Spread the whole mixture on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees for about 13 minutes until crispy. I stirred vigorously with a spoon about every 5 minutes.
- Remove after baking and let cool completely on the tray. Only then break into pieces or layer the crumbs in a nice glass.
- I like to eat the muesli as a snack or stir it into the yogurt. Of course, it also tastes classic with milk or as a topping in a smoothie bowl. I think the buckwheat kernels are the best, as they get really crispy when they are baked in the oven.
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