Hemp seed muesli – a crispy breakfast or snack mix with a nutty note. Perfect for sprinkling over yoghurt, smoothie bowls or simply eating with plant-based milk.


Ingredients (approx. 6 servings):

  • 2 dl rolled oats (preferably coarse, organic)

  • 1 dl hulled hemp seeds

  • 1/2 dl sunflower seeds or pumpkin seeds

  • 1/2 dl chopped nuts (e.g. almonds, walnuts or hazelnuts)

  • 1/2 dl coconut flakes (unsweetened)

  • 1/2 tsp cinnamon (optional)

  • 1 pinch of salt

  • 1 tbsp coconut oil or rapeseed oil

  • 1–2 tbsp honey or maple syrup (optional)

(Add dried fruit such as raisins or cranberries after roasting, if you like)


Instructions:

  1. Preheat the oven to 160°C (fan).

  2. Mix the oats, seeds, nuts, coconut, cinnamon and salt in a bowl.

  3. Gently melt the coconut oil and stir together with the honey/maple syrup. Pour over the muesli mixture and stir thoroughly.

  4. Spread out on a baking tray lined with baking paper.

  5. Roast in the oven for approx. 15–20 minutes. Stir after 10 min for even roasting. Watch carefully – it burns easily towards the end!

  6. Leave to cool completely and mix in dried fruit if using.

Tips:

  • The muesli keeps in an airtight jar for up to 2 weeks.