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.

Print Recipe

Raw buckwheat groats muesli with Brazil nuts and pumpkin seeds

Author: Paula Cooking Method: Roasting Courses: Breakfast, Snacks Recipe Keys: Gluten Free Kids Lactose Free Sugar-free

Difficulty: Beginner

Ingredients

Servings

• 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