• 150g gf. rolled oats
• 30g pumpkin seeds
• 30g sunflower seeds
• 20g crushed linseed
• 20g puffed amaranth
• 60g chopped cashew nuts
• 60g chopped pecan kernels
• 30g raisins
• 8 fresh dates
• 1 tbsp cinnamon (more if you like cinnamon)
• 1 pinch of salt
• 1 teaspoon vanilla bourbon
• 2-3 tbsp rice syrup (alternative: maple syrup, coconut blossom syrup)
• 60 ml olive oil or coconut oil (melted)

Optional

• Handful of coconut chips
• Dried cranberries
• chopped hazelnuts or almonds
• 2 tbsp cashew butter, tahini or nut butter of your choice

1. Preheat the oven to 175 degrees top/bottom heat.
2. Mix all the dry ingredients together (optional: only fold in the coconut chips and cranberries after baking)
3. Cut the nuts and dates into pieces and add to the dry ingredients.
4. Add the olive oil, vanilla bourbon, (nut butter) and rice syrup and mix everything together well.
5. Spread the mixture on a baking tray lined with baking paper and roast on the middle shelf for approx. 20-25 minutes until golden brown.
6. Keep an eye on the muesli in the last few minutes, as it quickly gets too dark.
7. Allow the muesli to cool completely before transferring it to a jar.