- 100 g Nuts, almonds macadamia hazelnuts
- 90 g honey
- 90 g golden syrup
- 70 g coconut oil
- 60 g seeds, sunflower, pumpkin
- 50 g Desiccated Coconut
- 1-2 teaspoon cinnamon
- 350 g rolled oats
Add nuts to the bowl and chop Sp. 6 / 4 sec.
Add honey,golden syrup and coconut oil cook 2 mins / 80 C / Sp 2
Add all other ingredients combine 30 sec / Reverse / sp 3 scrape down and repeat until all ingredients are well combined.
Divide on two baking trays and toast 180 C oven for 15 mins, stir every 5 mins.
Once done take out of the oven straight away and remove the Crunchy Museli with the baking paper from the trays. Let completely cool on the kitchen bench.
Once cool, crunchy and delicious break up in pieces and store in airtigt container. Add your dried fruit of choice.
Accessories you need
Museli will become crunchy once it is out of the oven and dried, it does not get crunchy in the oven, it just burns
Might work well as muesli bars, have not tried that though.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Aileens Cacao Nut Balls
- BEST EVER RICH CHRISTMAS CAKE
- DRIED APRICOT SLICE
- Gluten Free Yo Yo's
- Lemon sprinkle cookies
- Pumpkin & Cranberry Cookies (Sugar free)
- Heidi's German Butterkuchen (Buttercake)
- Streusal Berry Muffins
- Kiwi Biscuits
- Jakel's Moreish Caramel Mud Cake
- Aunty Jessie’s Jam Sponge Cake
- Brown sugar and toffee cookies