Muesli of the week number 14: Homemade Crunchy Muesli - today: Honey Nut Granola
It's Friday, the weekend is just around the corner and of course this week a new crispy muesli will sweeten your Saturday and Sunday! The trail mix power cereal bars I made recently gave me the idea of creating a pure honey nut muesli . Honey makes the mixture so supple and crispy later on and it smells already from the oven extremely seductive. In addition, crisp nuts and you get an extremely simple, but just incredibly delicious, harmonious compilation. The consistency is again significantly different than the cereals, which I make without honey. Muesli often does not turn into a really solid "plate" that can be broken into pieces, but it does get crispy, but it stays fine in terms of texture. Here, however, you get through the roasted nuts and seeds as well as just by the amount of honey again really nice Müslistückchen that you can crumble to your own desired size. Just right for those who would like to have bite in their cereal!
For this compilation I have resorted to the crispy effect and the pieces on fine-leaved cereal. Otherwise, I always take different varieties, but always cut into larger leaves - I wanted to keep both the nuts and the grain but rather fine, so in conjunction with the honey nicely "lumpy" pieces. Only to use oatmeal, I found too boring - all in all, the cereal should be nice and crispy. That's why I have resorted to a 3-flake mixture, which consists of oat wholemeal flakes, wholemeal spelled flakes and wholemeal rye flakes. If you do not like it, if you just want to use one variety, or even want to have more flakes in your cereal, you can easily replace them in the same amount.
Also with the choice of the nuts and kernels, you can decide freely! I like the walnut mix from Alnatura because I find the selection of cashews, hazelnut kernels, walnut kernels, brown and white almonds and Brazil nut kernels simply unbeatable. Of course you can replace this mixture but also by other nut varieties and seeds, as long as the weight does not change. Nutty is almost gone!
For mueslis I like to use creamy, aromatic honey - liquid honey works just as well, but I like the consistency and the mild taste of blossom or acacia honey most.
Sesame and golden sesame match color wonderfully in the mixture, provide even more for a crunchy effect and complement taste and consistency of the muesli really great.
It tastes particularly delicious with berry fruits such as blueberries, blackberries, strawberries or raspberries and fresh milk.
Have fun and good appetite!
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Category: Muesli of the week and here to the Pinterest board with all previous ones Muesli Pins: Granola of the week | Muesli of the Week
for about 800 g Muesli (approx.Thoroughly mix everything with a large spoon.
Put honey and sunflower oil together in a very small saucepan. Slowly heat at low temperature until well mixed. Do not overheat or cook, just let it cool and warm.
Pour the hot mixture 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.
Slice the cereal mixture from the bowl onto the baking sheet lined with baking paper and place it on the tray with the help of a fork or spoon to distribute. 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 10-12 minutes until it turns golden brown and crispy and smells slightly. But each oven is different, so start with 10 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough. Possibly. mix thoroughly after about 6-7 minutes, press again and place in the oven again for the same time.
Remove the baking sheet from the oven and place it on a wire rack. 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 with a spatula or grind between the hands to the desired size. Then wrap the same airtight, preferably in a glass or a plastic can and within a few weeks consume.