Homemade breakfast muesli

Ingredients for 1 servings:

• 1 kg oat flakes, half coarse, half fine
• 100 g sugar-free cornflakes
• 100 g desiccated coconut
• 50 g wheat germ
• 1 cup almonds or hazelnuts or walnuts
• 1 cup sunflower seeds
• 2 cup(s) pitted, chopped dates or raisins
• 2 bananas, ripe
• ½ tsp sea salt, fine
• 1 tsp Bourbon vanilla powder
• 400 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 20 minutes

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Combine the oats, cornflakes, desiccated coconut, and wheat germ in a bowl and mix. Place the nuts and seeds in a blender and blend briefly, but do not grind too finely, then add them to the bowl and mix. Puree the dates in about 300 ml of water until smooth, add the spices and bananas, add the remaining water, and mix well. Then pour this mixture over the oat mixture and mix everything well with a spoon, preferably with your hands; it should form a crumble. Spread the oat crumble on 3 baking sheets and dry at 110-120 degrees Celsius for 1-2 hours. Stir occasionally; when everything is dry, it should also be slightly golden yellow, then turn off the oven. Once everything has cooled, store it in airtight containers. Add raisins, cranberries, or other nuts, if desired. Enjoy with milk, plant-based milk, or orange juice. With fresh seasonal fruit, this muesli is a brilliant and healthy way to start the day. It’s packed with nutrients and keeps you full for a long time. The muesli will keep for a good four weeks in a sealed container and is also great to take with you. Wheat germ: Soak the wheat in water, let it soak for three hours, then drain it every twelve hours until the wheat germ develops. Then dry the wheat, either in a dehydrator or in the oven at a maximum of 50 degrees Celsius with the oven door open (I always wedge a wooden spoon in until the wheat germ is dry). This recipe makes about 20 mueslis.