Summary

Ingredients

• 300 g oatmeal, tender
• 100 g almond (s), chopped
• 40 grams flour
• 25 g amaranth, puffed
• 25 g desiccated coconut
• 2 tablespoon sugar
• 1 pinch (s) salt
• 0.5 ½ teaspoon, leveled cinnamon
• 100 ml water, hot
• 2 tablespoon honey
• 3 tablespoon rapeseed oil

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Instructions

1. Mix all dry ingredients together well in a bowl. Dissolve the honey in hot water and then add the oil. Add the liquid to the other ingredients in the bowl and stir first with a spoon and then by hand. It shouldn`t be too dry, otherwise it won`t create large crumbs.
2. Now spread the mixture in larger and smaller crumbs on a baking sheet lined with baking paper and let dry at 80 to 100 degrees for 1 hour more than bake. The crunchies shouldn`t get any color, just dry.
3. Close airtight after cooling.
4. Unfortunately, I can`t give any information about the shelf life, as we like to eat muesli with the crunchies in the morning and they are cleaned away very quickly.
5. Makes 15-20 servings.
6. If you like, you can of course swap the chopped almonds for hazelnuts or hazelnut brittle. The amount of cinnamon can also be adjusted to taste. Freeze-dried fruit pieces such as strawberries or raspberries also taste very good in it. There is no limit to your imagination. Just try it out.