Crunchy muesli made from buckwheat and oat flakes

Ingredients for 10 servings:

• 100 g buckwheat
• 100 g oat flakes
• 35 g sunflower seeds
• 40 g almond flakes or almond sticks
• 25 g coconut chips
• 50 g dried fruit
• 2 tsp, heaped coconut oil
• 2 tsp cinnamon
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Granola

First, preheat the oven to 170 degrees Celsius (convection oven). Mix all ingredients together, except for the dried fruit. Heat the coconut oil and stir it into the ingredients. Season everything with a little cinnamon and salt. Then spread the mixture on a baking sheet lined with baking paper and place it in the oven. Bake for about 15 minutes, turning occasionally to ensure the granola bakes evenly. Finally, fold in the chopped dried fruit (I used cranberries and raisins) and let the muesli cool. Store in an airtight container; this way, it will keep for at least 14 days. Tip: Feel free to use any ingredients you like for the granola. You can also add dried fruit of your choice or leave it out altogether.