Nini's Sweet & Salty Peanut Granola

Ingredients for 1 servings:

• 250 g oat flakes, wholemeal
• 70 g sunflower seeds
• 70 g almonds
• 70 g hazelnuts
• 70 g cashew nuts
• 95 g peanuts, salted and roasted
• 100 g cranberries, dried and sweetened
• 70 g agave syrup
• 70 g peanut butter, fine
• 12 g rapeseed oil
• ½ tsp salt, fine

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Crunchy muesli with lots of nuts

Preheat oven to 120 degrees Celsius (top/bottom heat). Line a baking sheet with parchment paper. Place the oats in a large bowl. Place the sunflower seeds, almonds, hazelnuts, and cashews in another large bowl. In a small bowl, combine the peanut butter, agave syrup, oil, and salt; mix well. It should be nice and runny. Now add the peanut syrup to the oats and mix well with two spoons. All of the flakes should be moist. Add the nut and kernel mixture to the flakes and mix well again so that the nuts are also moist. Now pour this mixture onto the parchment paper and spread it evenly over the entire baking sheet with a spoon. Bake in the oven for 20 minutes. Remove the muesli, but leave the oven on. Turn the muesli over the baking sheet with a spoon and mix, then spread it evenly over the entire baking sheet again. Bake in the oven for another 20 minutes. Remove the muesli from the oven, fluff it up with a spoon, and let it cool for about 30 minutes. Weigh the peanuts and cranberries, add them to the cooled muesli, and mix. Transfer the entire mixture to an airtight container.