I love making this müsli. It’s great for breakfast with milk, almond-, rice-, or soy-milk when I feel like it, or on top of thick cold greek yoghurt.  I always top it with banana and some frozen berries that hang around in my freezer; raspberries or blueberries are my favorite. It use organic ingredients when I can find it, and with the addition of goji berries and cacao-nibs, it’s a real energy-booster, and fills you up with lots of great stuff! Raw cacao is a superfood full of antioxidants, iron and magnesium.

Makes approx. 500g müsli

Bake in oven on 200 degrees for 20-30 min.

• 5 dl hulled rye (rugflak)
• 5 dl hulled oats (havregryn)
• 150 g almonds, chopped
• 2,5 dl sunflower seeds
• 1 dl shredded coconut
• 1 dl flax seed (linfrø)

Mix well

• 1/2 dl Agave sirup or 1 dl palm sugar
• 2 dl water
• 5 ss extra virgin organic coconut oil, or neutral oil

Mix, then ‘squeeze’ into mixture

Spread onto a i lightly oiled baking-sheet and put in the mid-rac in the oven. Turn the mixture around 2-3 times and watch the mixture carefully so it doesn’t burn.

Cool down and mix in:

• cacao nibs
• coconut bits (kokosflak)
• goji berries
• dried blueberries
• dried cranberries

Keep in an airtight container.

Enjoy!