Raw buckwheat groats muesli with Brazil nuts and pumpkin seeds

A true surprise and an exceptionally crunchy and filling meal! In this muesli, raw buckwheat groats meet sweet raisins and highly beneficial Brazil nuts and pumpkin seeds. There's a risk of getting addicted to it! And yes, it’s gluten-free – but more than that, it’s completely delicious.
Spoon it over yoghurt, enjoy it with milk, or nibble straight from the jar. Either way, you’ll see why I keep coming back to this blend again and again.

Cooking Method: Roasting

Courses: Breakfast, Snacks

Difficulty: Beginner

Ingredients

300 g buckwheat groats
150 g Brazil nuts
150 g pumpkin seeds
150 g raisins
30 ml sunflower oil
50 ml agave syrup
1 tsp vanilla sugar

Preparation

1
In a bowl, mix the buckwheat groats with the pumpkin seeds, sunflower oil, vanilla sugar and agave syrup. Pour the mixture onto a baking paper-lined baking tray and roast in the oven at 150 degrees Celsius for 12 minutes. Pour the roasted muesli base into a bowl and add the pumpkin seeds, raisins and chopped Brazil nuts. Mix well and store in a jar.
2
Serve with plain yoghurt and fresh fruits.

Keywords: muelsi, breakfast, raw buckwheat, Brazil nuts, glutenfree

Read it online: https://paulasarekanno.com/en/recipe/raw-buckwheat-groats-muesli-with-brazil-nuts-and-pumpkin-seeds/