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Crunchy muesli

Category Breakfast

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  • 15 minutes
  1. 125 g whole grain oat flakes
  2. 20 g quinoa pops
  3. 30 g coconut flakes
  4. 50 g hazelnuts
  5. 30 g almond slivers
  6. 30 g sunflower seed
  7. 30 g brown sugar
  8. 1 tbs cocoa powder, unsweetened
  9. 35 g liquid coconut oil

1. Mix all dry ingredients from the oat flakes to the sugar. Then mix the coconut oil and cocoa powder and mix well with the dry ingredients.

2. Cut out a circle of baking paper with the help of a 24 cm lid.

3. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Put the pot in the inverted lid, line with baking paper and spread the mixture over top.

4. Place the Navigenio overhead, switch to low level and bake the muesli for approx. 30 seconds. Turn over the muesli and depending on the level of browning, repeat the process four or five times.

5. Remove the muesli from the pot, let it cool down completely and pack it airtight.

Tip

  • Serve muesli as desired, with fresh or dried fruit and yogurt.

This recipe has been tested and approved by AMC.

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Cooking method

Baking

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