Vanilla Seed Muesli

Gluten- free • Sugar free

– 1 T coconut oil
– 1 C oats
– 1 C sunflower seeds
– 1/2 C pumpkin seeds
– 1/4 C hemp seeds
– 2 T poppy seeds
– 2 C cooked quinoa
– 2 t chili flakes
– 1 T vanilla powder
– 3 T xylitol
– 2 T honey

1. Preheat the oven at 200°C
2. Heat the coconut oil in a deep non-stick frying pan.
3. Place the rest of your ingredients into the pan until the mix becomes fragrant and the seeds brown.
4. Place your muesli onto a baking tray and bake at 180°C for 10, then turn the heat down to 100°C and bake for a further 30 minutes until the mix is nice and dry (you can do this in a pan as well, but just remember to stir the mix and lower the temperature).
5. Allow top cool fully, then store in an airtight container.