Summary

Ingredients

• 200 g cereal flakes (buckwheat flakes)
• 50 g millet, (flakes)
• 100 g buckwheat, puffed, (buckwheat pops)
• 20 g amaranth, puffed, (Amaranthpops)
• 30 g desiccated coconut
• 50 g almond (s), chopped
• 30 g sesame seeds
• 20 g quinoa, puffed
• 100 g corn flakes, (rice corn flakes)
• 50 g cereal flakes, (rice flakes)
• 100 g sunflower seeds
• 50 g flaxseed, whole
• 40 g pumpkin seeds
• 100 g cranberries, dried
• 100 g raisins
• 1 teaspoon, heaped cinnamon powder, ground
• 50 g round almond (s)
• 20 g flour, (rape seed flour)
• 1 teaspoon turmeric, ground
• 1 teaspoon vanilla powder, or 2 packets vanilla sugar)
• 300 g butter, or coconut oil
• 240 g suar, brown
• 2 tablespoon honey

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Instructions

1. Preheat the oven to 180 ° C; Line two baking sheets with parchment paper, mix all ingredients except for the last three in a large mixing bowl.
2. Melt the butter in a very large pan over low heat. Stir the sugar and honey into the butter, increase the heat a little. Continue stirring until the butter and sugar have combined to form a bubbly, slightly viscous mass (caramel-like). Remove pan from heat and add all of the flake / seed mixture to the pan and mix until the flakes have absorbed the butter.
3. Spread the muesli mixture on the baking trays and bake in the hot oven for about 20 minutes until golden brown, mixing again and again with the spatula.
4. Let the baked muesli cool on the tray.
5. Store in a tightly fitting storage jar.
6. Tip: The whole buckwheat kernels can be processed in the flake crusher.