This granola is quick to make in large quantities. Coarse rolled oats and the same amount of nuts form the basis. It tastes very good simply with plant milk or cow's milk, but is also delicious sprinkled over yoghurt or quark. There are no limits to the possible variations. You can add various pieces of dried fruit or even chocolate to the crunchy mixture once it has cooled down. The spice mixtures can of course also be varied according to taste. Let your creativity run wild.
500 grams of coarse oatmeal
500 grams of nuts and seeds (e.g. walnuts, cashew nuts, almonds, sunflower seeds, pumpkin seeds and sesame seeds)
1 level tablespoon of salt
2 tablespoons of gingerbread spice
4 tablespoons of extra virgin olive oil
300 grams of honey (forest or blossom honey)
1 tablespoon of vanilla paste or vanilla essence
Dried fruit or chocolate pieces if required
1. Put the coarse oat flakes with the nut and seed mixture, the salt and the gingerbread spice in a large bowl.
2. Put the olive oil, honey and vanilla in a small saucepan and heat gently whilst stirring until it is pourable.
3. Pour the olive oil and honey mixture over the dry ingredients and mix everything thoroughly with a wooden spoon.
4. Now distribute the mixture on two baking trays lightly greased with olive oil and bake them slightly brown at no more than 175°C for 25-40 minutes in the preheated oven. Turn the muesli mixture and change the shelf height of the baking trays now and then. Just make sure the mixture does not get too dark.
5. Allow to cool completely. If you like add dried fruit or chocolate pieces of your choice and fill the crunchy muesli into a tall snap-cap or screw-top jar.
Tip: These crunchy mueslis are also an ideal souvenir for dear friends. Just fill them in a decorative jar and wrap them up nicely.
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