Gluten-free crunchy muesli

Ingredients for 1 servings:

• 220 g oat flakes, gluten-free
• 50 g buckwheat flakes
• 50 g walnuts, chopped
• 20 g cashew nuts, chopped
• 30 g almonds, chopped
• 1 pinch of salt
• 30 g cocoa powder
• 60 g coconut oil
• 120 ml beet syrup
• 1 tsp vanilla paste
• 100 g chocolate drops (whole milk)
• 80 g soy flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, uncomplicated and fast

Mix the oats with the chopped nuts. Tip: It’s worth buying pre-chopped nuts. However, most nuts and seeds can also be easily chopped in a freezer bag using a large wooden spoon on a cutting board. Melt the coconut oil in a saucepan. Then add the sugar beet syrup, salt, vanilla paste, and cocoa powder and stir over low heat until sticky. Stir the nut and oat mixture into the mixture until all the dry and wet ingredients are combined. Spread everything on a baking sheet lined with baking paper and bake at 150°C (convection oven) for 20 minutes. Turn the granola over after 10 minutes. After 20 minutes, remove the granola from the oven and let it cool completely. Add the soy flakes and chocolate chips and transfer everything to a sealed container. Note: All nuts can be substituted or exchanged for other nuts or seeds. The simple recipe yields about 700 g of finished crunchy muesli.