This puffed buckwheat toasted muesli is so light, crisp and delicious! Served simply with chopped fruit and yoghurt or milk, it's an easy and nutritious breakfast option, packed with wholegrains, nuts and seeds. The recipe is dairy free and vegan.
1/3cupmaple syrupor honey or any other liquid sweetener
2tspvanilla extract- OPTIONAL
Preheat oven to 150C (300F) and line a large baking tray with baking paper.
In a large bowl, combine the buckwheat, oats, coconut flakes, nuts, seeds and cinnamon.
Melt together the coconut oil, maple syrup and vanilla so it's nice and runny, whisking to combine. (You can do this over the stove or in the microwave). Pour the liquid over the dry mixture and combine thoroughly so all the dry ingredients are well coated.
Spread the mixture evenly out across the baking tray. Bake for 20-25 minutes, stirring the mixture gently a few times to avoid burning around the edges. Remove from the oven and allow to cool completely on the tray; the muesli will crisp up as it cools down.
Store in an airtight container, it should last 2-3 weeks.
ALTERNATIVES TO PUFFED BUCKWHEAT: If you can't find puffed buckwheat you can try
puffed rice or
in this recipe. Puffed sorghum is very similar to puffed buckwheat and will probably produce the most similar result. Puffed rice and puffed quinoa are both slightly different - especially puffed quinoa which is smaller than puffed buckwheat - but you should still be able to make a muesli out of it. The puffed quinoa will produce a slightly more dense and crunchy muesli due to the smaller size of the grains.GLUTEN FREE ALTERNATIVES TO ROLLED OATS: You can use buckwheat flakes or quinoa flakes instead. Buckwheat flakes are sadly incredibly difficult to find. I have not been able to find them in Australia (where I am now) but I could find them in the UK (where I lived previously).
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!