Crispy muesli

Crispy muesli

Crispy muesli tastes best freshly prepared. You can also prepare it in the evening, let it cool completely and fill it into a glass with a screw cap. The next morning it is best to shake the glass vigorously once so that the crispy muesli loosens again. It tastes very good with fresh organic milk, soured milk, yoghurt or quark. Mix oat flakes coarsely with coconut rasps and sunflower seeds. Coarsely chop hazelnuts and almonds and add. Mix in the linseed gold. Roast the mixture in a large pan without adding any fat, stirring until the nuts begin to smell. Reduce the temperature in time so that the nuts do not darken so quickly. Mix in raisins and diced dried apricots. Stir in honey at a low temperature. Season the crunchy muesli with vanilla powder aroma and some cinnamon. Do not use too much cinnamon so that it does not taste bitter. Allow the crispy muesli to cool completely. Only after it has cooled down does it become crispy. If the crunchy muesli is transferred into a glass too early and closed, it becomes soft again. Then you have to heat it briefly in the pan before use and let it cool down again so that it becomes crispy again.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
488 kcal
58 g
13 g
24 g

(C)opyright by Marions Kochbuch