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Breakfast: Chocolate Buckwheat Crunchy Muesli

5 from 4 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 506 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 506kcalCarbohydrates: 30.6gProtein: 17.9gFat: 35g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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