Crunchy Nut Muesli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g honey, e.. country honey
- 30 ml rapeseed oil
- 0.5 teaspoon ½ vanilla sugar
- 1 pinch (s) salt
- 150 g oatmeal
- 40 g sunflower seeds
- 70 g hazelnuts, whole
- 70 g almond (s), whole
Print Recipe
Pin Recipe Instructions
- Mix the honey with the oil, the salt and the vanillin sugar in a saucepan and bring to the boil briefly until a creamy mass has formed. Take it off the stove.
- Quarter the almonds and halve the hazelnuts. (You can also use chopped almonds and hazelnuts. However, the larger the pieces, the more crispy the muesli will be)
- Then mix this with the other ingredients in a larger mixing bowl and add the honey-oil mixture. Mix everything together well.
- Then put the mixture on a baking sheet lined with baking paper and use a spatula to spread it out. Press something down.
- Bake in the preheated oven at around 160 degrees for 15 minutes.
- Use the spatula to turn the muesli and chop pieces that are too large.
- Then bake the muesli for another 10-15 minutes until it is golden yellow.
- After cooling, pour into a sealable glass or plastic jar.
- Mixed with natural yoghurt, the muesli tastes particularly delicious.
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