Baked muesli – basic recipe

Ingredients for 12 servings:

• 500 g oat flakes, wholegrain
• 280 g seeds and/or nuts, dried fruit, chocolate, as desired
• 260 g sweetener, liquid as desired: honey, maple syrup, agave syrup, etc. see preparation text.
• 50 g sugar as desired: refined sugar, cane sugar, brown sugar, etc. see below
• 110 g fat as desired: sweet cream butter, clarified butter, ghee, coconut oil, etc. see below
• 1 g salt
• 1 pinch(s) of spice(s) as desired: cardamom, cinnamon, vanilla, etc. see below

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Easy and quick to make – very versatile, healthy and something for every taste.

First of all: This is a very adaptable basic recipe. Further explanations below! Basic recipe for approximately 1 kg of muesli. Preheat oven to 160°C. Weigh the dry ingredients – except for the dried fruit, sugar, spices, and salt – and roughly mix in a large bowl. Melt the fat in a pan, then stir in the sugar and liquid sweetener, along with the salt and spices, until a relatively smooth mixture forms. Mix the sweet fat with the oat mixture until everything is moistened. When the mixture has the sheen of wet gravel, it’s ready for the oven. If not, you may need a little more fat or honey. Spread the mixture on a baking sheet lined with parchment paper or aluminum foil and bake in the oven for a total of approximately 30 minutes, until the desired degree of browning is achieved. Stir occasionally (every 5-15 minutes) and check the degree of browning. It’s better to remove it from the oven too soon than too late! Allow to cool; the muesli will firm up when cold. Mix in the dried fruit and/or chocolate and wrap. Notes: Everyone has their own taste, and this is just a basic recipe. Exact proportions are not necessary. Examples of ingredients: oat flakes, sunflower seeds, puffed spelt, millet, hemp seeds, pumpkin seeds, sesame seeds, broken hazelnuts, almonds, Brazil nuts, walnuts, cashews, pecans, macadamia nuts, and coconut flakes. Dried fruits: raisins, various berries, apples, pears, peaches, apricots, dates, chokeberries, papaya, and pineapple. Dark chocolate chips, cocoa nibs, and sugar pearls. Sweeten: Use whatever you have on hand or whatever you like. The honey should be runny and clear (e.g., acacia honey)—cloudy, crystalline honeys are less suitable. Here, too, the sugar can be replaced with liquid sweetener. The other way around is more difficult, as the sugar doesn’t necessarily dissolve completely in the fat. Regarding the fat: again, what tastes best. It sounds unusual to add so much fat to muesli. But the fat combines with the grain during baking and gives it a really crunchy texture. Oil can also be used, but solid fats produce a better result. Regarding the spice: completely optional and must be added in accordance with the recipe. A packet of vanilla sugar or a vanilla pod can be used in a basic recipe. If the mixture is too moist, the baking time will automatically be longer. At a higher temperature, it cooks faster, but it also browns too quickly. The oats form the absolute basis, but are basically interchangeable. However, the mixture should contain 1/3 cereal flakes.