Coconut-Cranberry Muesli

Ingredients for 1 servings:

• 1 tbsp coconut oil or sesame oil
• 70 g honey
• 30 g brown sugar
• 1 vanilla pod(s)
• 1 tbsp cinnamon powder
• 400 g oat flakes, wholegrain
• 30 g cornflakes, unsweetened
• 40 g sunflower seeds
• 25 g sesame seeds
• 40 g coconut flakes
• 100 g cranberries, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 24 minutes

Preheat the oven to 150 to 160°C (fan/convection oven) and line two baking sheets with parchment paper. Combine the coconut oil, honey, brown sugar, and cinnamon in a large pan. Add the seeds of one vanilla bean. Melt everything over medium heat, stirring constantly, until the sugar has liquefied. Remove the pan from the heat, add the remaining ingredients, except for the cranberries, and mix everything well with a wooden spoon. Divide the mixture evenly between the two baking sheets and bake for 12 to 14 minutes, until the muesli begins to toast slightly and turns brown. Let it cool, scatter the cranberries on top, and then fill the muesli into airtight jars.