Baked Muesli – Basic Recipe

Summary

Ingredients

• 500 g oat flakes, crunchy
• 280 g rains and / or nuts, dried fruit, chocolate, as desired
• 260 g sweetener, liquid as desired: honey, maple syrup, aave syrup, etc. see preparation text.
• 50 g suar as you like: refined suar, cane suar, brown suar, etc. see below
• 110 g fat as desired: sweet cream butter, concentrated butter, hee, coconut fat, etc. see below
• 1 g salt
• 1 pinch (s) spice (s) as desired: cardamom, cinnamon, vanilla, etc. see below

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Instructions

1. First of all: This is a very adaptable basic recipe. Further explanation below!
2. Basic recipe for approx. 1 kg of muesli.
3. Preheat the oven to 160 ° C.
4. Weigh out dry ingredients - except for dried fruits, sugar, spices and salt - and mix roughly in a large bowl.
5. Melt the fat in a pan, mix the sugar and liquid sweetness as well as the salt and the spices to a relatively homogeneous mass.
6. Mix the sweet fat with the oat mixture well until everything is moistened. When the mass has the shine of wet gravel, it is ready for the oven. If not, some fat or honey may be missing.
7. Spread the mixture out on a baking sheet lined with baking paper or aluminum foil, bake in the oven for a total of approx. 30 minutes until the desired degree of browning is reached. Stir occasionally (every 5 - 15 minutes) and check the degree of browning. Better to get out of the oven too early than too late!
8. Let it cool down, the muesli will then also harden when cold, mix in the dried fruit and / or chocolate and wrap it up.
9. Remarks:
10. Everyone has their own taste and this is just a basic recipe. Exact proportions are not necessary.
11. Examples for the addition:
12. Oat flakes, sunflower seeds, spelled (puffed), millet, hemp seeds, pumpkin seeds, sesame,
13. Hazelnuts (curd), almonds, Brazil nuts, walnuts, cashews, pecans, macadamia nuts, coconut flakes.
14. Dried fruits: raisins, various berries, apple, pear, peach, apricot, date, aronia, papaya, pineapple.
15. Dark chocolate chips, cocoa nibs, sugar pearls.
16. About the sweetness: Here you can take what is there or what you like. The honey should be liquid and clear (e.g. acacia honey) - cloudy, crystalline honeys are less suitable. Here, too, the sugar can be replaced by liquid sweetness. Conversely, it becomes more difficult because the sugar does not necessarily completely dissolve in the fat.
17. Regarding fat: what tastes best here too. It sounds strange to add so much fat to a cereal. But the fat combines with the grain during baking and makes it really crunchy. An oil can also be used, but solid fats produce a better result.
18. About the spice: Absolutely optional and must match the addition. A packet of vanilla sugar or a vanilla pod can be added to a basic recipe.
19. If the mixture is too moist, the baking time is automatically extended.
20. It goes faster at a higher temperature, but it also quickly turns too brown.
21. The oat flakes form the absolute basis, but are also basically interchangeable. But it should contain 1/3 cereal flakes.

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