Chocolate and Coconut Buckwheat Muesli

Posted by Jess Daniell on

When breakfast tastes like dessert, you can guarantee it’s going to pep your morning right up. Buckwheat has a ton of health benefits, too. Despite its name, buckwheat is actually a fruit seed and is gluten-free. You could easily make this toasted muesli gluten-free by using GF oats. Great for nibbling on as a mid-afternoon snack, too.

Makes: 8 cups
10 minutes to prep; 40 minutes to cook

3 cups rolled oats
1 cup buckwheat
⅓ cup chia seeds
½ cup cashew nuts
½ cup hazelnuts
½ cup coconut oil
½ cup honey
½ teaspoon salt
1 teaspoon vanilla extract
½ cup cocoa powder
1½ cups coconut flakes

Method: Preheat your oven to 160°C. Line a baking tray with baking paper. Combine the oats, buckwheat, chia seeds and nuts in a large bowl. Melt the coconut oil in a small saucepan and add the honey, salt, vanilla and cocoa powder. Whisk until smooth. Pour the liquid ingredients into the dry ingredients, and fold to combine. Spread the mixture in an even layer on the lined tray, pressing down firmly. Bake for 20 minutes. Remove and toss the muesli gently, before baking for another 10 minutes. Add the coconut flakes and toss again. Bake for another 10 minutes, checking every 3–4 minutes, until toasted and fragrant. Store in an airtight container for up to 2 weeks. (Trust me, it never lasts that long.)

45 Minutes Breakfast Gluten-free Jess Serves 8 Snacks

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