Healthy and tasty breakfast: recipe for muesli with cocoa and hazelnuts


Start your day with a delicious and healthy breakfast.

"Breakfast is the foundation of the whole day," says Megan Gordon, a yogi and author of Whole-grain mornings (Whole Grain Breakfast). It's not just food. We are sending a message to the world that, despite the rhythm of our crazy hectic life, we are ready to take care of ourselves. And the world rejoices with us.

Wholemeal dishes are low in fat, but they have a complex of carbohydrates, fiber, the most important vitamins and minerals. They help with digestion and energize us right up to dinner. Recipes Gordon tasty and satisfying. “When you make homemade muesli, you start experimenting, looking for interesting options — and soon — ta-dam! —You have signature dishes,” says Megan. So feel free to experiment - with spices, fruit, honey and maple syrup. This is delicious!


Ingredients for 6-7 servings:

  • 3 cups of rolled oats
  • ½ cup sesame seeds
  • ½ cup walnuts, coarsely chopped
  • 1 tsp salt
  • ¼ tsp ground cinnamon
  • ½ tsp ground cardamom 1 tsp. vanilla extract
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • ¾ cup of coconut flakes
  • ½ cup raw hazelnuts, coarsely chopped
  • ¼ cup of cocoa nibs
  1. Preheat oven to 160 degrees. Cover the baking tray with food parchment paper.
  2. In a large bowl, mix the oatmeal, sesame, walnuts, salt, cinnamon and cardamom. Add vanilla, maple syrup and coconut oil and mix. Put the mass on a baking sheet and distribute it evenly.
  3. Bake for 15 minutes. Take out, add coconut flakes and hazelnuts and return to the oven, bake until the muesli becomes fragrant and golden brown, 18-20 minutes, stir once - somewhere in the middle of this period, to muesli evenly baked.
  4. Add cocoa nibs.

Store in an airtight container at room temperature for 3-4 weeks or in a refrigerator for up to 6 weeks.

Enjoy the process, as well as create your own copyright muesli, adding other nuts, seeds and dried fruits!