30ml / 1oz hazelnut oil (can be substituted for an alternative such as olive or sunflower)
60g / 2oz hazelnut paste
50ml / 1.75oz milk (plant-based or other)
Preheat the oven to 150°C / 300°F (fan-assisted).
Freshly grind the flaxseed using the Naka flaxseed mill. Mix together in a large bowl with the rolled oats and coconut sugar.
Add the hazelnut oil, hazelnut paste and milk. Combine all the ingredients together using your fingers for an even consistency.
Roll the mixture out with a rolling pin between two sheets of grease-proof paper. Place it in an Appolia ceramic baking dish and put it in the oven for 20 minutes.
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! If you’re not eating it straight away, the muesli can be stored in an airtight container for up to one week.