- 6 dl rolled oats
- 2 tbsp coconut oil
- 2 tbsp agave
- a dash of ground cinnamon
- a tiny pinch of salt
- a dash of water
- 1 dl seeds such as sunflower and pumpkin seeds
- 2 tbsp flaxseeds
Turn on the oven at 180°C.
In a large bowl, mix together the rolled oats together with the coconut oil, agave, cinnamon, salt and water. The water hydrates the oat and makes it clump together. I like my musli chunky and I make it so by pressing the oats together at this stage.
Spread the musli crumble onto a baking sheet and put it in the middle of the oven until it starts to brown. Take it out every 10 minutes or so to mix it around a little. You want to dehydrate all of the crumbly pieces.
In a dry pan, toast the seeds slowly on medium heat. This makes it easier for you to control how much you toast them. Make sure to add the flaxseeds last because otherwise, they will burn.