Chocolate-nut muesli, roasted

Ingredients for 1 servings:

• 300 g wholegrain oat flakes or flake mix
• 50 g almonds
• 50 g hazelnuts
• 40 g desiccated coconut
• 3 tbsp honey
• 3 tbsp oil, e.g. sunflower oil
• 1 tsp cinnamon
• 100 g dark chocolate or couverture

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

somewhat elaborate, suitable as a gift

Finely chop the chocolate. Pour boiling water over the whole almonds and let them sit for a while. Meanwhile, toast the hazelnuts in a large, dry pan over medium heat, stirring occasionally, until they smell fragrant and take on some color. Transfer to a dry tea towel and use it to rub off the skins. Roughly chop. Peel the almonds and cut them into sticks. Gently toast them in the same pan. As soon as they smell fragrant and are lightly browned, add the coconut flakes and toast briefly, stirring occasionally. Remove everything from the pan. Briefly heat the oil and honey in the hot pan until bubbling. Reduce the heat to low, add the flakes to the pan. Sprinkle over the cinnamon and stir well until the flakes are coated with honey and oil. Mix in the almonds, hazelnuts, and coconut flakes, remove the pan from the heat, and add the chocolate to the hot muesli. Stir until melted and evenly distributed. Allow the muesli to cool thoroughly. Add raisins, dates, or other dried fruit, perhaps chopped, if desired. Tips: Use more or different spices if desired, e.g., gingerbread spice for a Christmas muesli. The nuts can also be varied: walnuts, sunflower seeds, and many more taste good too. If you use a little more honey and omit the chocolate, you have honey muesli. Store in a sealable container or jar for up to three weeks. Serve with milk, yogurt, or buttermilk. Fresh, seasonal fruit adds variety, e.g., orange segments for Christmas muesli, strawberries in spring, raspberries in summer, grapes in autumn. You can also snack on the muesli as it is. It makes a great gift or souvenir. You can also buy pre-chopped and sliced ​​nuts, but experience has shown that whole nuts are of better quality. You can also skip roasting the nuts first and add them to the hot honey-oil mixture with the flakes—but the effort is worth it: The aroma! The taste!