Muesli of the week: homemade crispy muesli - Today: oat almond crunch

It's Friday and with it again time for the muesli of the week!
After the trip to the world of bittersweet chocolate and coconut in the past week, it will be a bit simpler today. It does not necessarily make any taste of coconut.

Today there is a granola called "oat almond crunch" - thanks to chopped almond pieces, it gets really crispy, complements the oatmeal mixture by sesame and golden sesame. Overall, it's a very bright, mild blend that gets its sweetness from acacia honey.
So it's another perfect beginner muesli for breakfast grouches.

Muesli of the week: crunchy muesli: oat-almond crunch - crunchy granola

Fruit is just about everything, depending on the season: fresh banana slices, pieces of apple or grated apple, halved strawberries, thawed or fresh raspberries, as well as clementines or pears , I love to eat it with milk. A perfect breakfast mix that you can also enjoy during the week.

And although it sounds so simple - because of the almonds and the crispness, it's my husband's favorite favorite cereal today. And that's a very granola experience!
Try it out, especially if there are other compounds that might contain too many components or too dominant additions.

 Crunchy cereal in the cereal bowl: oat almond crunch as granola of the week

oat-almond crunch

for about 700 g muesli (about 14 portions of 50 g each)

ingredients

300 g of oatmeal, wholegrain or oatmeal
100 g of almonds, chopped or jellied
75 g of oat bran
50 g of sesame seeds
50 g of golden livers
50 g sunflower oil, native and as neutral as possible
50 g acacia honey

Preparation

Heat the oven to 140 ° C or 160 ° C - Preheat and lower heat.
Generously lay out a large baking sheet with parchment paper so that there is also a brim.

Place the oats, almond pieces and oat bran together with the sesame seeds and linseed in a very large bowl and mix well with a large spoon.

Sunflower oil and honey together in a small pot. Heat briefly at low temperature and stir until well mixed. The mixture does not have to boil, it just needs to get warm.

Pour the warm liquid over the flakes. Using a fork in one hand and a spoon in the other hand, stir the muesli mixture very thoroughly. I make movements like a salad cutlery and mix the flakes from the bottom up again and again. It is important that everything is distributed very thoroughly and that every oatmeal comes into contact with the oil mixture. When small lumps are formed, you should keep pushing them apart. It usually takes a few minutes for me to have a perfect mass with no lumps and no dry spots.

Let the cereal mixture slide from the bowl onto the baking tray and spread it thoroughly on the tray using the fork or spoon. The muesli should really be spread evenly over the whole sheet and pressed evenly, as if you were smoothing a cake.

Insert the sheet into the lower third of the preheated oven and bake the muesli for about 12-15 minutes until it turns golden brown and crispy and smells slightly.Allow metal and cereal to cool completely. In the beginning, the cereal is still very soft when it comes straight from the oven. Only when it cools it is firm and crispy and a kind of "cereal plate". Once this is completely cooled, you can now break the muesli into pieces, divide it with a spatula or grind between the hands to the desired size. Then wrap it immediately airtight, preferably in a glass or plastic box and within about 1 Enjoy the month.