Crispy nut muesli

Ingredients for 1 servings:

• 200 g oat flakes
• 240 g nuts, e.g. hazelnuts, walnuts, almonds
• 50 g seeds, e.g. sunflower seeds, pumpkin seeds
• 30 g flaxseed
• 35 g puffed amaranth
• 35 g desiccated coconut
• 1 tsp, heaped cinnamon powder
• 170 g coconut oil
• 4 tsp maple syrup
• 70 g cranberries, soft
• 70 g apricot(s), dried
• 2 pinches of sea salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

makes 840 g muesli

Preheat the oven to 150°C (fan/convection oven). Line a baking sheet with baking paper. Roughly chop the nuts. This works best if you place them in a clear plastic bag and tap them with a mallet. Combine all the dry ingredients in a large bowl and mix well. Heat the coconut oil and maple syrup in a small saucepan until liquid. Add to the muesli and mix. Spread the mixture on the baking sheet and place it in the oven for 30 minutes. Stir halfway through. Return to a large bowl to cool. Chop the dried fruit, if desired, add it with the sea salt, and mix everything again. Once the muesli has cooled, transfer it to airtight jars. It will keep for about 4-6 weeks. Many variations are possible, adding nuts, kernels, seeds, or fruit to taste. It also makes a great gift. Delicious with yogurt, quark, for baking, or as a dessert.