Recipes

Ingredients

• 100 g quinoa flakes
• 100 g rolled oats (no havermout)
• 10 tbsp pumpkin seeds
• 3 tbsp sesame seeds
• 20 hazelnuts
• 20 walnuts
• 20 white cashew nuts
• 1 tbsp cinnamon
• 1 teaspoon sea salt
• 50 g honey
• 4 tbsp coconut oil

Preparation

1. Preheat oven to 160 degrees. Put 4 tbsp in a small bowl in the oven so the oil can melt.  
2. Line a baking sheet with parchment paper. 
3. Mix all ingredients in a bowl and drizzle with coconut oil. 
4. Divide the ingredients on the parchment paper.
5. Place for 10 minutes in preheated oven.
6. Check after 10 minutes and mix ingredients on the parchment paper. 
   Bake for another 10 minutes.
7. Let cool down and store in a glass Mason jar. 

Enjoy!

Breakfast