Nothing tricks us into feeling like we have our shit together like making a batch of muesli to last the week (particularly when that muesli is free from refined sugars). It only takes 25 minutes of your Sunday night, 20 minutes of which is pressing your face against the oven door watching your masterpiece crisp and brown. Why not give this muncher a go!
Ingredients
1 1/2 cup rolled oats
1/2 buckwheat
1/2 cup roughly chopped almonds (preferably raw)
2 tbsp flax seeds
1/2 cup coconut flakes
1/2 cup finely chopped pitted dates
1 tbsp cocoa powder
1 tsp cinnamon
pinch of salt
3 tbsp maple syrup (more if you like it sweet)
1 tbsp coconut oil
1 tbsp water
Method
Preheat the oven to 180 degrees
Add all your dry ingredients to a mixing bowl (including the dates) and mix well)
Melt the coconut oil in a microwave and add it to the mix along with the maple syrup and water. Mix well
Tip the mix onto a large, lined baking tray. Spread it out as evenly as possible to ensure even cooking (you may need to use two trays if the muesli layer is too thick)
Cook for 10 minutes, give it a good mix with a spoon (to avoid burn edges), flatten and cook for another 10 minutes
Let it cool completely and store in an air-tight jar or container
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