Summary

Ingredients

• 125 g butter
• 1 packet vanilla sugar
• 0.25 ¼ cup rapeseed oil
• 0.5 ½ cup sugar, brown
• 0.5 ½ cup honey
• 0.25 teaspoon ¼ salt
• 400 g oat flakes (whole rain), tender
• 0.5 ½ cup sunflower seeds
• 0.25 ¼ cup sesame seeds, or crushed flaxseed
• 0.5 ½ cup nuts, or almonds, ground
• 1 cup corn flakes
• 150 g desiccated coconut

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Instructions

1. Put the butter, vanilla sugar, oil, brown sugar, honey and salt in a saucepan, heat while stirring until the butter and sugar are dissolved, allow to cool slightly.
2. In the meantime, measure out all the remaining ingredients (my cup size = 180 ml) and place in a large bowl. Add the butter and honey mixture and mix everything together.
3. Spread the mixture on a baking sheet lined with baking paper / foil. Roast in a briefly preheated oven at 160 ° - 170 ° hot air for approx. 15 minutes (a little longer depending on the type of oven).
4. I turn the whole thing halfway through the baking time with a silicone spatula.
5. Take the muesli out of the oven when it turns golden brown. Let cool completely on the baking sheet, then pour into a container. It lasts for weeks in a closed container and tastes delicious with milk, in yoghurt or simply as muesli.
6. Tip:
7. Sometimes I add half a cup of flaked almonds or wheat germ before baking or you can use less sugar, as you like, the recipe is really very variable.