John Myers
Ingredients for 5 servings:
- 150 g coconut oil
- 200 g rice syrup
- 500 g oat flakes, wholegrain
- 160 g almond(s), chopped
- 160 g coconut flakes
- 120 g glucose
- 80 g cocoa powder
- ½ tsp salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
simple, fast
Preheat oven to 130°C (fan setting). Heat the coconut oil and rice syrup in a saucepan over low heat until the coconut oil has melted, then remove from heat. Meanwhile, combine all the remaining ingredients in a large bowl. Add the liquid coconut oil and rice syrup mixture and mix well. Spread the muesli mixture on two baking sheets lined with baking paper. Bake for 18 minutes, then turn once and bake for another 18 minutes. Remove from the oven. Stir several times while cooling. The muesli is delicious, crunchy, and very healthy thanks to the coconut oil, almonds, and coconut flakes, and the fact that it is made without granulated sugar. For my daughter with fructose malabsorption, it is the method of choice for a delicious breakfast. My younger daughter, who is allowed to eat without restrictions, won’t eat anything else since I started preparing this breakfast.
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