In the morning such a delicious – crunchy – coconut muesli that then also lasts long? Wow, I’ve often wished for that.

But unfortunately, the crunchy mueslis from the store are not exactly healthy…. Did you know that most crunchy mueslis contain what feels like a ton of refined sugar, plus plenty of free oils? Then often they don’t really consist of whole grain oatmeal – which makes you feel hungry again quickly. So-called fitness crunchy mueslis are unfortunately not exempt from this either.

Sugar, palm oil, wheat flour, glucose syrup (another word for sugar) as the main ingredients after a pseudo oatmeal base are just far from optimal.

It is the madness, what there partly everything for unnecessary things drinstecken. DOCH, now comes – for a few months I have a recipe – which I have now tried for a long time – no not because it had to be revised – but because I simply lacked the time to post it – I’m sorry … 😉 This recipe comes from very dear friends who were at our farm and really helped out. Not only that, but they left a super tasty recipe for all of us that you can really look forward to.

Most of the measurements are in cups, so if you don’t have an actual cup measuring cup, just use a cup.

1. Preheat the oven to 120 °C. 

2. Mix all dry ingredients well.

3. mix together the coconut nutmeg, maple syrup, and water and pour on top of the dry ingredients and mix really well together.

4. line a baking tray with baking paper and spread the crumbs on the baking tray in the size you like (I like it when you have something to bite – hihi).

Bake at 140 °C for 60 min, then stir/turn a little and bake again for 60 min. Check again and again obs is not too dark – not every oven is the same. After the two hours, turn off the oven, let the tray with the muesli cool down overnight in the oven.

Now you can enjoy it – as you like it best – I hope you like it. 🙂