Crispy breakfast cereals

Ingredients for 1 servings:

• 25 g butter
• 1 tbsp honey
• 1 ¼ dl apple juice
• 300 g oat flakes
• 80 g almonds, coarsely chopped
• 30 g desiccated coconut
• 40 g nuts (pecans), roughly chopped
• 1 tsp cinnamon powder
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Makes about 500g flake mix for storage

Preheat the oven to 160°C. Melt the butter and honey in a small pan. Let it cool slightly and then add the apple juice. In a large bowl, combine the oats, chopped almonds and pecans, desiccated coconut, cinnamon, and vanilla sugar. Pour the liquid over the oats and mix well again to ensure all ingredients are well and evenly coated. Line a baking sheet with parchment paper and spread the mixture evenly. Bake the flake mixture in the center of the oven for 30 minutes. Stir occasionally if necessary. Remove from the oven and let cool. The cooled crispy flakes will keep in an airtight container for about a month. I’ve been told that for a vegan version, you can replace the butter with vegetable margarine, for example, and the honey with sugar beet syrup. Beautifully packaged, they also make a great gift or souvenir.