Preparation time: 15 Minutes,

Cooking time: 30 Minutes

INGREDIENTS

80g coconut sugar

2 tbsp agave syrup

1 tbsp coconut oil

1 x 45g block Pana Organic Dark Hazelnut roughly chopped.

200g rolled oats.

15g puffed rice.

40g coconut flakes

35g roasted almonds, roughly chopped.

1 tbsp Pana Organic 100% Cacao Powder

Pinch sea salt

Plant-based milk or yoghurt of choice to serve⁠

Raspberries and sliced strawberries, to serve (also nice with banana)

METHOD

- Preheat oven to 170ºC (150ºC fan). Line a large baking tray with baking paper.

- Combine coconut sugar with 60ml water in a small saucepan and stir over medium heat until the sugar dissolves. Remove from the heat, add agave syrup, coconut oil and Pana Organic Dark Hazelnut chocolate, and stir until the chocolate melts.

- In a large mixing bowl combine oats, puffed rice, coconut flakes, almonds, Pana Organic 100% Cacao Powder, and sea salt. Mix well then pour over the chocolate mixture and stir well until the dry ingredients are completely coated.

- Pour the mixture onto the prepared tray, pressing down gently to flatten the surface. Bake for 30 mins until crispy. Crumble up the muesli, it’s nice if you leave some bigger chunks! Divide between 4 bowls and serve with almond or coconut milk or yoghurt and berries.