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Ginger Nut Crunch Muesli

LottieLovesFood

Vegan ginger nut crunch muesli

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.

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Ingredients

2 cups of oats
1 cup of raw buckwheat groats
1 cup of pecan pieces
1 cup of almonds
1 cup of pumpkin seeds
1 cup of sunflower seeds
1/2 cup of ground flax
4 cm piece fresh ginger
peeled and grated
4 tablespoons of maple syrup
4 tablespoons of coconut oil
3 teaspoons of cinnamon
1 cup of raisins

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.

Preparation

Equipment:

Oven on 180c
Measuring cups and spoons
Food processor or sharp knife and cutting board
Large mixing bowl
Wooden spoon
Small pan
Grater
Large baking tray (mine is 10″ x 15″) lined with baking parchment
Airtight container

Method

Makes approx. 14 half cup servings

Equipment

Oven on 180c
Measuring cups and spoons
Food processor or sharp knife and cutting board
Large mixing bowl
Wooden spoon
Small pan
Grater
Large baking tray (mine is 10″ x 15″) lined with baking parchment
Airtight container

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