PEANUT BUTTER MUESLI
Making your own muesli is peanuts.
Store it in a airtight container and you will enjoy it for weeks.
Plus, the kitchen smells amazing. Unless you let it burn, which might seems impossible.
But with Netflix on while waiting for the oven to buzz, you’ll never know (I might speak from experience)..
Below my love for peanut butter combined with crunchy muesli-cruesli that I like to eat in the morning. Can’t believe I use to hate peanut butter when growing up😶. Enjoy!
ps, this is a recipe for quite a large amount of muesli (since you can store it perfectly fine for a couple of weeks). When you don’t eat it as often as I do, divide all ingredients by 2.
280 g (3 1/2 cup) oat flakes
280 g (3 1/2 cup) oatmeal
150 g (2/3 cup) pure peanut butter
90 g (1/2 cup) maple syrup
60 g (4,4 tbsp) coconut oil, melted
2 tbsp cinnamon
1-2 tbsp pure vanilla powder
1 cup crushed peanuts
1 cup coconut flakes (optional)
1 cup almond flakes (optional)
extra needed: oven, baking sheet, baking thin, bowl, frying pan, saucepan
serves: several portions
Preheat the oven to 190℃/375℉.
Mix the oat flakes, oatmeal, vanilla and crushed peanuts together into a large bowl.
Heat up the maple syrup in a small saucepan and add the peanut butter. When soften add the coconut oil. Do not let it burn or boil.
Pour the liquid mixture into the bowl with the oats and mix together with a fork. Spread the mixture on the baking sheet.
Bake for 20-25 minutes. Stir the mixture halfway through, gently. Watch closely, don’t let it burn.
Take a frying pan and heat over medium heat. Roast the coconut and almond flakes until they are slightly brown. Allow to cool in a container until the muesli is ready.
When the muesli is golden brown, take the baking thin out of the oven en let sit until it’s completely cooled down.
Mix the flakes with the muesli and store into a airtight container.