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.