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 flavours, with a subtle tang of ginger, makes your taste buds dance in delight.
Makes approx. 14 half cup servings
Add the almonds to the food processor and pulse for 10-15 seconds to break them up into smaller pieces, then pour into the mixing bowl.
* Top Tip *
Haven’t got a processor? Pour onto a cutting board and carefully chop into smaller pieces.
Haven’t got time? Add them in whole.
Add the oats, buckwheat groats, pecans, flax, grated ginger, sunflower and pumpkin seeds to the bowl, and stir together.
Put the coconut oil, maple syrup and cinnamon into the pan, heat gently and stir until the coconut oil has melted. Pour into the bowl and stir so that everything is fully coated. Place onto the baking tray and spread evenly, making sure to get right into the corners (this is where burning tends to happen if it’s not even).
Pop into the oven for 15 mins – when the timer goes off, use a large spoon to turn over the mix.
Cook for another 10 mins then turn over again – depending on your oven, the muesli may now be cooked. Pecans are always a good indicator as they tend to darken the quickest, so judge it by eye (burnt muesli doesn’t taste good!)
Cook for a final 5 mins if needed (mine always does), and then take out to cool. Once the muesli is cold, pour into an airtight container and mix in the raisins.
* Tasty Tip *
I sprinkle a mix of these superfoods into the muesli once cool, for extra goodness and flavour: