LottieLovesFood
This homemade ginger nut crunch muesli has the delicious, natural goodness you’ve been looking for at breakfast time. It smells gorgeous as you open the jar, and the combination of crunchy, chewy, and sweet flavors, with a subtle tang of ginger, makes your taste buds dance in delight.
Makes approx. 14 half-cup servings
This homemade ginger nut crunch muesli has the delicious, natural goodness you’ve been looking for at breakfast time. It smells gorgeous as you open the jar, and the combination of crunchy, chewy, and sweet flavors, with a subtle tang of ginger, makes your taste buds dance in delight.
Makes approx. 14 half-cup servings
Equipment
1. Place the oats, buckwheat, pecan pieces, almonds, seeds, raisins, ginger, cinnamon, and ground flax into a large mixing bowl.
2. Gently heat the coconut oil and maple syrup in a small pan until the oil is runny.
3. Add the oil and maple syrup to the bowl of dry ingredients and mix thoroughly.
4. Transfer the mixture to a large baking tray, spreading it evenly.
5. Bake in the oven at 350F for 25–35 minutes, and stir the mixture frequently.
6. Remove from oven and let it cool before serving.
7. Enjoy it with dairy-free yogurt, plant milk, or just as it is!
8. Store in an airtight container for future use.
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