Best nut crunchy granola for the Christmas season

Ingredients for 8 servings:

• 250 g oat flakes (6-grain oats)
• 50 g almonds
• 50 g walnuts
• 50 g hazelnuts
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 30 g flaxseed meal
• 30 g hemp seeds, peeled
• 50 g pine nuts
• 50 g pistachios
• 50 g pecans
• 50 g cashew nuts
• 50 g macadamia nuts
• 50 g Brazil nuts, halved
• 50 g peanuts, shelled
• 70 g brown sugar
• 2 tbsp honey, aromatic (vegan alternative: agave syrup or similar)
• 110 g butter, salted (vegan alternatively coconut oil or similar)
• 2 tbsp, heaped cinnamon powder
• 1 handful of cardamom pods, green
• 2 pinches of tonka bean flour
• 1 tsp, heaped vanilla powder
• 1 tsp, leveled anise powder
• 1 tsp. clove powder
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Mix the oats with all the nuts, kernels, seeds, and brown sugar. Do not use salted nuts. Melt the butter and dissolve 2 tablespoons of strong honey in it. Mix well with the nut mixture, let it stand for about 5 minutes, and stir frequently. Preheat oven to 180°C (top/bottom heat). Place half of the nut mixture flat on a baking sheet lined with baking paper and place it on the middle rack of the oven. Stir after 8 minutes, then roast for another 6 minutes. Stir again (or roast for another 3-4 minutes, depending on how dark you like it). But be careful: the darker the crust, the more bitter it will be! Repeat the process with the remaining nut mixture (2 baking sheets in total). In the meantime, prepare the spice mixture, preferably with a hand mortar and pestle, and add a pinch of salt (I sometimes like to use 2 pinches). Note: The spices can be varied as desired. For children and/or gifts, for example, I sometimes leave out the tonka bean and hemp seeds. Not that it’s harmful in any way, but these two ingredients aren’t always well-received. In fact, you should definitely declare them. Better safe than sorry. Remove the baking tray from the oven after the last baking cycle and pour the still-hot nut muesli into a metal bowl and mix well with the spice powder, let it cool, and store in the refrigerator. It hasn’t been possible to determine how long the muesli actually keeps, because by then it’s guaranteed to be eaten up. It’s probably the most expensive muesli around, but the result is definitely worth it. Ideal as a small Christmas present or souvenir with extra loads of vanilla, cinnamon, cardamom, anise, cloves, honey, tonka beans, and all kinds of nuts.