Muesli with flaxseed and hazelnuts

Preparation time: 10 minutes

Cooking time: 20 minutes

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• 150g / 5.25oz rolled oats
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• 10g / 0.35oz freshly ground flaxseed (Naka flaxseed mill)
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• 20g / 0.7oz coconut sugar
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• 30ml / 1oz hazelnut oil (can be substituted for an alternative such as olive or sunflower)
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• 60g / 2oz hazelnut paste
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• 50ml / 1.75oz milk (plant-based or other)
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1. Preheat the oven to 150u00b0C / 300u00b0F (fan-assisted).
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2. Freshly grind the flaxseed using the Naka flaxseed mill.u00a0 Mix together in a large bowl with the rolled oats and coconut sugar.
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3. Add the hazelnut oil, hazelnut paste and milk. Combine all the ingredients together using your fingers for an even consistency.
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4. Roll the mixture out with a rolling pin between two sheets of grease-proof paper.u00a0 Place it in an Appolia ceramic baking dish and put it in the oven for 20 minutes.
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5. Once cooked, allow to cool before crumbling it up into a muesli, ready to enjoy either drenched in cold milk or sprinkled over fruit and yogurt!u00a0 If youu2019re not eating it straight away, the muesli can be stored in an airtight container for up to one week.
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