Muesli al rosmarino | Rosemary muesli

Wonderful when served with some (plant-based) milk and fresh fruits, or on top of yogurt and smoothie bowls.

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makes 350 grams (serve in 50 g portions)

Ingredients

220 grams of rolled oats

50 grams of quinoa puffs (you can also use rice puffs)

50 grams of raw pistachios, deshelled

30 grams of pine nuts

2 tablespoons of fresh rosemary

1 tablespoon of honey/ maple syrup

1 teaspoon of salt

1 teaspoon vanilla extract or powder

lemon

freshly ground black pepper

Method

  1. Preheat the oven to 150°C
  2. Add all the dry ingredients except the quinoa puffs in a large bowl and mix together.
  3. Drizzle over the honey/ maple syrup and finely grate over the lemon zest, stir well to coat everything.
  4. Pop into the oven for 20 minutes, or until golden brown, stirring it every 10 minutes.
  5. Leave to cool, and store into an airtight storage jar.

 

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