Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g oat flakes, fine
- 50 g oat flakes, hearty
- 100 g almond (s), round
- 100 g almond (s), chopped
- 30 g cranberries
- 1 tablespoon baking cocoa
- 1 tablespoon cinnamon
- 50 g flaxseed
- 200 ml milk, low in fat
- 3 tablespoon mus (peanut butter)
Print Recipe
Pin Recipe Instructions
- Mix the first 8 ingredients. Preheat the oven to 150 ° C.
- Warm the milk in a saucepan. Add the peanut butter and stir until both ingredients are mixed together. Add the warm mixture to the bowl with the dry ingredients and stir.
- Spread this mixture on a baking sheet lined with baking paper, smooth it out and bake in the oven for about 30 minutes. Stir every 10 minutes.
- Let the finished Crunchy Muesli cool down and pour it into an airtight container. Packaged dry and airtight, the muesli will keep for 3 - 4 weeks.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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