Homemade crunchy nut muesli with citrus fruits

Name: Homemade crunchy nut muesli with citrus fruits
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Almond kernels; 100 g Pecan kernels; 1 package (500 g) seedy multigrain flakes (oats, wheat, rye, barley and spelt); 60 g Linseed; 100 g Coconut chips; 150 g liquid honey; baking paper; 1 small orange; 1 pink grapefruit; 150 g Yoghurt; 50 g Crunchy muesli

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Almond kernels
100 g Pecan kernels
1 package (500 g) seedy multigrain flakes (oats, wheat, rye, barley and spelt)
60 g Linseed
100 g Coconut chips
150 g liquid honey
baking paper
1 small orange
1 pink grapefruit
150 g Yoghurt
50 g Crunchy muesli

Directions

1
Preheat the oven for the crunchy muesli (electric cooker: 175°C/circulating air: 150°C/gas: level 2) Line baking tray with baking paper. Coarsely chop almonds and nuts. Mix well with grain flakes, linseed, coconut chips and honey.
2
Spread on the baking tray and roast in a hot oven for 10-15 minutes.
3
Allow the finished muesli to cool. Pack dry and as airtight as possible. The muesli can be stored for 3-4 weeks.
4
For 1 portion of muesli with citrus salad peel orange and grapefruit so thickly that the white skin is completely removed. Remove the fillets between the parting skins while collecting the juice. Press the juice out of the parting skins.
5
Mix yoghurt with citrus juice. Serve with crunchy nut muesli and citrus fruits.