Ingredients

• Ingredients 2 cups of oats 1 cup of raw buckwheat groats 1 cup of pecan pieces 1 cup of almonds 1 cup of pumpkin seeds 1 cup of sunflower seeds 1/2 cup of ground flax 4 cm piece fresh ginger peeled and grated 4 tablespoons of maple syrup 4 tablespoons of coconut oil 3 teaspoons of cinnamon 1 cup of raisins

Preparation

• Preparation Equipment: Oven on 180c Measuring cups and spoons Food processor or sharp knife and cutting board Large mixing bowl Wooden spoon Small pan Grater Large baking tray (mine is 10″ x 15″) lined with baking parchment Airtight container Method Place the oats, buckwheat, pecan pieces, almonds, seeds, raisins, ginger, cinnamon and ground flax into a large mixing bowl. Gently heat the coconut oil and maple syrup in a small pan until the oil is runny. Add the oil and maple syrup to the bowl of dry ingredients and mix thoroughly. Transfer the mixture to a large baking tray, spreading it evenly. Bake in the oven at 180c for 25-35 minutes and stir the mixture frequently. Remove from oven and let it cool before serving. Enjoy it with dairy-free yoghurt, plant milk or just as it is! Store in an airtight container for future use. Did you like this recipe? Check out our easy peasy vegan muesli too.