Low-carb granola muesli

Ingredients for 1 servings:

• 80 g sunflower seeds
• 80 g pumpkin seeds
• 80 g hazelnuts
• 40 g desiccated coconut or chips
• 80 g walnuts
• 35 g oil (coconut, virgin)
• 60 ml water
• e.g. cinnamon
• n. B. Sweetener

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

nutty muesli with low carbohydrate content

Preheat the oven to 180°C. Roughly chop the nuts or grind them in a blender or with an immersion blender (not too finely). Heat the coconut oil in the microwave until it becomes liquid (this takes about 30 seconds). You can also replace the coconut oil with another heatable oil, such as macadamia nut oil. Then combine all ingredients. Add cinnamon, cocoa powder, vanilla, or gingerbread spice, and liquid sweetener to taste. Be careful when tasting, as the final product will be slightly less sweet than the “basic dough.” Pour the mixture onto a baking sheet lined with parchment paper and flatten it. Place the sheet in the oven. Bake the mixture for about 30-40 minutes, until dry and browned. Remove from the oven occasionally, and break up the resulting “slab” with a spoon and flatten it again. Pour the finished mixture into a glass and enjoy. The recipe yields approximately 10 servings of 40g each and goes perfectly with yogurt or quark with fruit, but can also be eaten on its own with milk. All nuts and seeds are, of course, interchangeable. Instead of sweetener, you can also use agave syrup, honey, maple syrup, or something similar, although this will obviously no longer be low-carb.