‘The secret ingredient in all my dishes is one heaping teaspoon of love.’
It’s incredibly easy and convenient to prep your own muesli. You choose your favourite ingredients, combine everything to a yummy and healthy muesli, and you have yourself a perfect nutrient dense breakfast.
This gluten free hazelnut & apricot muesli is full of fiber, carbohydrates, healthy fats, protein, and tastes freaking delicious. Apart from the ingredients below you can add ingredients such as sunflower seeds, raisins, mulberries, goji berries, almonds, puffed amaranth and quinoa flakes. You can easily leave out the oil and syrup. I added a hint of both for a little bit of extra flavour, however, not as much as I normally would when making granola. This muesli is a healthier option to granola. I got inspired to make my own muesli when I was in Vienna visiting my friend Anna. She had made the most delicious hazelnut muesli. Thank you, dear friend ❤
I think it tastes best served with plant-based yoghurt and fresh raspberries.
Hazelnut & apricot muesli
5 dl rolled oats (gluten free)
150 g hazelnuts
2 dl dried apricots, chopped
2.5 dl pumpkin seeds
0.5 dl hemp seeds
1 dl shredded coconut or coconut flakes
2 tbsp chia seeds
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp cacao powder
1 tsp vanilla powder
1 tsp cinnamon
- Preheat oven to 150 degrees celcius.
- In a large mixing bowl, combine all ingredients, except for the dried apricots, and stir until every ingredient is distributed in the mix.
- Roast in the oven for approx. 30 minutes until golden brown.
- Store in a airtight jar at room temperature.
- Serve with plant-based milk or yoghurt.