From the boot to the breakfast table

Ingredients required

• 400 g rolled oats, seeded
• 100 g brown sugar
• 50 g baking cocoa
• 50 g slivered almonds
• 4 tbsp ground almonds
• 1/2 tsp vanilla (alternatively a packet of vanilla sugar)
• 100 g hazelnuts
• 125 ml coconut oil
• 125 ml maple syrup
• 175 g chocolate of your choice
• 1 pinch of salt

And this is how it works:
1.preheat the oven to 130 °C fan and line a deep baking tray with baking paper.
2.mix the rolled oats, sugar, cocoa, almond slivers, ground almonds, vanilla and salt in a large bowl and then add the hazelnuts.
3.melt the coconut oil and pour over the dry ingredients with the maple syrup.
4.mix well so that everything is moistened.
5.spread the mixture evenly on the baking tray.
6.bake for 75 minutes at 130 °C fan oven.
7.then leave to cool slightly and carefully break into smaller chunks.
8.chop the chocolate into coarse pieces.
9.after about an hour or when completely cooled, mix in the chocolate.
10.store the muesli in a sealed container at room temperature.