Triple Chocolate Muesli
August 10, 2016
So tasty, it's hard to know whether to eat this for breakfast or dessert!
- Prep: 20 mins
- Cook: 30 mins
1Heat oven to 170°C (fanbake)/340°F. Line a large oven dish with baking paper.
2Place nuts, pumpkin seeds and sunflower seeds in a food processor and pulse until roughly chopped. Place in a large bowl with the oats/buckwheat flakes, chia seeds, coconut, cocoa flakes, cocoa powder and cinnamon.
3Melt coconut oil and maple syrup together; add vanilla extract. Pour over nut/seed mixture and stir well. Place mixture in prepared baking tray and bake for 30 minutes, stirring after 15 minutes. Mixture may still be moist but check if it is cooked to your liking by tasting one of the nut pieces – you want them to be lightly roasted.
4Allow to cool completely before adding cacao nibs. Store at room temperature in airtight jars. Makes approximately 6 cups.
Inspired by the very lovely Sarah Britton of My New Roots.
Don't have access to cocoa flakes? Ask a local chocolate producer, or leave them out. It's still delish!