Nutty Breakfast Muesli

Eat your muesli! This LCHF muesli is easy to make and it is great for those days where you fancy something lighter than eggs or cheese. The recipe is very basic and you can add more seeds, less nuts … whatever you have in your cupboard.


Preheat the oven to 150C/300F/Gas 2.

500 ml (5 dl) mixed nuts (I used almonds, hazelnuts, walnuts and Brazil nuts)
100 ml (1dl) linseed
200 ml (2 dl) coconut flakes
100 ml (1 dl) melted coconut oil (flavourless)
1 1/2 tsp cinnamon (can be replaced with vanilla powder)

Chop the nuts roughly. Pour into a bowl, add linseeds and coconut flakes and mix well. Add the cinnamon (or vanilla powder) to the melted coconut oil and add to the nuts. Make sure everything is covered by the oil. Pour into a baking tray covered with baking paper and place in the middle of the oven.

Bake for 30 minutes, stirring occasionally. Leave to cool before storong in an airtight container.

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