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.

Print Recipe

Spelt flake coconut-cranberry muesli

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

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Rest Time 5 mins Total Time 25 mins

Ingredients

Servings

• 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