Summary

Ingredients

• 250 g oat flakes, hearty
• 70 g sunflower seeds
• 70 g almond (s)
• 70 g hazelnuts
• 70 g cashew nuts
• 95 g peanuts, salted and roasted
• 100 g cranberries, dried and sweetened
• 70 g aave syrup
• 70 g peanut butter, fine
• 12 g rapeseed oil
• 0.5 teaspoon ½ salt, fine

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Instructions

1. Preheat the oven to 120 degrees top / bottom heat. Line the baking sheet with parchment paper.
2. Put the oatmeal in a large bowl. Put the sunflower seeds, almonds, hazelnuts and cashew nuts in another large bowl.
3. In a small bowl, add the peanut butter, agave syrup, oil and salt, mix well and stir. It should be nice and fluid.
4. Now add the peanut syrup to the oat flakes and mix well with two spoons. All of the flakes should be moist. Add the nut-kernel mixture to the flakes and mix well again so that the nuts are also moist.
5. Now place this mixture on the baking paper and spread it flat over the entire tray with a spoon. Bake in the oven for 20 minutes. Take out the muesli, but leave the oven on.
6. Turn the muesli once on the baking sheet with a spoon and mix, then spread again flat over the entire baking sheet. Bake in the oven for another 20 minutes.
7. Take muesli out of the oven, loosen up with a spoon and let cool down, approx. 30 minutes.
8. Weigh the peanuts and cranberries, add to the cooled muesli and mix. Pour the entire amount into an airtight container.