Put the oil and syrup in a large pan and heat. Gradually stir in the oatmeal amaranth mix. Then spread the caramelized oatmeal amaranth mix on a baking sheet and bake for about 30 minutes at 150 ° C. Let cool down for at least 2 - 3 hours.
Finely chop the white chocolate with a sharp knife (I always use Lindt`s white almonds) and add with the cranberries.
To prevent the muesli from becoming limp, fill it into a sealable container, e.g. a coffee can.
This goes well with natural yogurt with fresh fruits, e.g. mango, nectarine,
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