Spelt flake coconut-cranberry muesli

Sunflower seeds add crunch and goodness, and everything is lightly toasted in sunflower oil and agave syrup until perfectly golden. The result? A nourishing bowl that’s naturally sweet, fibre-rich, and full of flavour, bringing that grain variety to your table.
Serve it with plain yoghurt or your favourite milk, and enjoy a breakfast that’s as satisfying as it is wholesome. A little change in your grains might just become your new everyday favourite.

Prep Time 10 mins

Cook Time 10 mins

Rest Time 5 mins

Total Time 25 mins

Cooking Method: Roasting

Courses: Breakfast, Snacks

Difficulty: Beginner

Ingredients

400 g spelt flakes
180 g sunflower seeds
100 g coconut flakes
50 g dried cranberries
3 tbsp sunflower oil
4 tbsp agave syrup (65 ml)
1 tsp vanilla sugar

Preparation

1
Mix the spelt flakes with the sunflower 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 8–10 minutes. Remove the roasted muesli base from the oven and pour it into a large bowl. Add the coconut flakes and dried cranberries, mix well, and store in a jar.
2
Serve the muesli with milk or plain yoghurt.

Note

Keywords: muesli, spelt, coconut, cranberries, breakfast

Read it online: https://paulasarekanno.com/en/recipe/spelt-flake-coconut-cranberry-muesli/