Making your own muesli is peanuts. Store it in a airtight container and you will enjoy it for weeks. Plus, the kitchen smells amazing. Unless you let it burn, which might seems impossible. But with Netflix on while waiting for the oven to buzz, you’ll never know (I may speak from experience). Below my love for peanut butter combined with crunchy muesli-cruesli that I like to eat in the morning. Can’t believe I use to hate peanut butter when growing up😶. Enjoy!
ps, this is a recipe for quite a large amount of muesli (since you can store it perfectly fine for a couple of weeks). When you don’t eat it as often as I do, divide all ingredients by 2.
– 280 g (2 cup) oat flakes
– 280 g (2 cup) oat meal
– 125 g (1/2 cup) pure peanut butter
– 80 g (1/4 cup) maple syrup
– 52 g (1/4 cup) coconut oil, melted
– 2 tbsp cinnamon
– 1-2 tbsp pure vanilla powder
Extra needed: oven, baking sheet, baking thin, bowl, saucepan
Preheat the oven to 190℃/375℉.
Mix all the dry ingredients together into a large bowl.
Heat up the maple syrup in a small saucepan and add the peanut butter.
When soften add the coconut oil. Do not let it burn or boil.
Pour the liquid mixture into the bowl with the oats and mix together with a fork.
Spread the mixture on the baking sheet.
Bake for 20-25 minutes. Stir the mixture halfway through, gently.
Watch closely, don’t let it burn.
When golden brown, take the baking thin out of the oven en let sit until it’s completely cooled down.
Store into a airtight container.
Categories: Basic Recipes