Crunchy chocolate muesli with dates and egg

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 4 tbsp, heaped sugar
• 2 tbsp, heaped cocoa
• 50 g cornflakes (wheat crunchies)
• 100 g cornflakes (wheat pops)
• 200 g oat flakes, fine
• 200 g oat flakes, wholegrain
• 8 dates, dried
• 50 ml water
• 150 g milk chocolate or dark chocolate
• Maple syrup or stevia
• Cinnamon powder
• 1 pinch of salt

Instructions

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

Beat the eggs with a pinch of salt and the sugar in a bowl until frothy, until the mixture becomes lighter in color and increases in volume. Stir in the cocoa. In another bowl, weigh out the oat flakes, pops, and crunchies and mix together. You can vary the mixture according to taste and availability, adding wheat bran, flaxseed, sesame, or sunflower seeds, for example. In a saucepan, place the water and the chopped dates in a bowl, puree or mash them, and bring the porridge to a boil. Turn off the heat. Add the chocolate to the porridge and melt while stirring. Mix all ingredients in a large bowl. First, mix the flakes and kernels with the egg mixture and then fold in the chocolate. Sweeten to taste with stevia, maple syrup, or sugar, or add chocolate chips. Optionally, you can also add coconut flakes, raisins, or other dried fruit. Crumble the mixture onto a baking sheet lined with baking paper and bake in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Turn halfway through. The muesli is ready when the liquid has evaporated and it’s crispy. Let it cool on the baking sheet.