🍳 Crunchy homemade muesli with fresh raspberries

Name: Crunchy homemade muesli with fresh raspberries
Total time: 30 min
Yield: 4 servings
Ingredients: 150 ml soy milk (soy milk) (or almond, oat milk); fresh raspberries; 200 g spelt flakes; 25 g puffed amaranth; 0.5 vanilla pod (seeds); 40 g sunflower seeds; 50 g roughly chopped pecans; 50 g roughly chopped Brazil nuts; 3 tbsp maple syrup; 80 g raspberries

1823 kcal · 30 min · 4 servings

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Ingredients

150 ml soy milk (soy milk) (or almond, oat milk)
fresh raspberries
200 g spelt flakes
25 g puffed amaranth
0.5 vanilla pod (seeds)
40 g sunflower seeds
50 g roughly chopped pecans
50 g roughly chopped Brazil nuts
3 tbsp maple syrup
80 g raspberries

Instructions

1. Preheat the oven to 130 degrees Celsius with fan setting.
2. Line two baking sheets with baking paper.
3. Melt the butter in a small saucepan.
4. Place all ingredients except the raspberries into a large bowl.
5. Stir the melted butter into the dry mixture.
6. Spread the mixture evenly across the two baking sheets.
7. Roast the muesli in the oven for about 30 minutes until golden yellow.
8. Turn the mixture several times during roasting.
9. Let the muesli cool down completely.
10. Gently fold the raspberries into the cooled muesli.
11. Transfer the finished muesli into a large storage jar.
12. Place 40 to 50 grams of muesli into a glass for one serving.
13. Pour fresh milk over the muesli.
14. Garnish the muesli with additional fresh berries and serve.

Nutrition per serving

kcal: 1823
Protein: 70 g · Fett/Fat: 87 g · Carbs: 187 g