LCHF Müesli

 Freshly baked müesli

LCHF Müesli
Metric
1 dl flax seeds
1 dl psyllium seeds
1.5 dl coconut flakes/shredded coconut
.5 dl almond flakes
.5 dl dehulled sunflower seeds
.25 dl crushed walnuts

1 dl water
1/2 teaspoon vanilla powder
1 tablespoon cinnamon
1 dash cardamom
50g butter (melted)

US measurement
1/2 cup flax seeds
1/2 cup psyllium seeds
3/4 cup coconut flakes/shredded coconut
1/4 cup almond flakes
1/4 cup dehulled sunflower seeds
1/8 cup crushed walnuts

1/2 cup water
1/2 teaspoon vanilla powder
1 tablespoon cinnamon
1 dash cardamom
1/4 cup butter (melted)

Preheat oven to 200°C (400°F).
Throw ingredients together in a large bowl and allow it to sit for ten minutes.
Place mixture on a cookie sheet/ oven pan/ etc.
Place in oven for 10 minutes.
Then mix the müesli and allow to cook for another 5-10 minutes until the surface is light golden brown and shiny.
Allow the müesli to cool down.
Store it in a tupperware or glass container.
Enjoy the müesli with some high fat yoghurt or crème fraîche.


I became pretty bored of eating eggs for breakfast every morning.  You can only do so many different versions of omelettes, fried eggs, and scrambled eggs.  Having a nice crunchy textured breakfast is a nice change.  The major plus of baking the müesli in the oven is that the smell fills up the whole house for hours, it reminds me of kanelbullar (Swedish cinnamon rolls).  In order to keep the müesli as low carb as possible I used mainly flax seeds and psyllium seeds which are both 0g carbs, and coconut flakes which is 3.4g carbs per 100g.  The almond flakes, walnuts and sunflower seeds aren't low carb, so I used a little just for flavor.