Ingredients
-
1.5 litres
- 200 ml almonds
- 250 ml gluten-free rolled oats
- 250 ml buckwheat flakes
- 200 ml walnuts
- 300 ml quinoa flakes
- 100 ml flax seeds
- 100 ml pumpkin seeds
- 200 ml melon or sunflower seeds
- 1 tbsp butter and rapeseed oil
- 50 ml apple juice
- 1 tbsp runny honey
- 300 ml dried cranberries
- 100 ml coconut flakes
How to make it
1
Preheat the oven to 175°C.
2
Roughly chop the almonds. Combine with the rolled oats, buckwheat flakes, walnuts, quinoa flakes, flax seeds, pumpkin seeds and melon or sunflower seeds in a bowl.
3
Add the butter and rapeseed oil, apple juice and honey. Mix it all well together.
4
Divide the muesli between two baking sheets. Toast in batches in the middle of the oven for 15-20 minutes until a lovely golden colour.
5
Leave to cool. Mix in the cranberries.
6
Store in a container with an airtight lid. Delicious served with Swedish-style soured milk or yoghurt.
