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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