Summary

Ingredients

• 300 g oat flakes, crunchy
• 70 g walnuts
• 50 g hazelnuts, whole
• 30 g almond sticks
• 150 g hazelnut cream (hazelnut milk cream), e.., from Cay Gourmet
• 30 g rapeseed oil
• 0.5 teaspoon ½ salt, fine
• 100 g couverture, white or chocolate your choice
• 50 g brittle (peanut brittle), sweet and salty, e.., by Dr. Oetker

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Instructions

1. Preheat the oven to 120 degrees top / bottom heat. Line a baking sheet with parchment paper.
2. Put the oatmeal in a large bowl. Coarsely chop the walnuts, not too small: large pieces or a whole nut in halves is sufficient. In another large bowl, mix the walnuts, hazelnuts and sliced almonds. Put the oil, salt and hazelnut spread in a small, third bowl.
3. Mix the oil and hazelnut cream well and mix until you get a smooth, flowing mixture. Add the hazelnut cream oil to the oat flakes and mix well with 2 spoons, like with salad servers. Each flake should be damp. Add the nuts to the oatmeal and mix well again so that the nuts are all moist. Put this mixture on the baking paper, spread it flat over the entire baking sheet and bake in the oven for 20 minutes.
4. Take out the cereal but leave the oven on. Mix the muesli once with a spoon and spread it flat on the baking sheet again. Bake the muesli for another 20 minutes.
5. Remove the muesli, loosen up with a spoon and let cool for about 35 - 40 minutes.
6. In the meantime, chop the white couverture into large pieces. They can be thick and coarse, which makes for a nice crunch. Small pieces or rasps don`t do anything. Add the peanut brittle and the white couverture to the cooled muesli and mix well. Put the muesli in an airtight container.
7. Peanut brittle can be found in the baking ingredients. Another brittle is also possible, e.g., hazelnut, but then the salty note is missing.