Homemade crunchy muesli

Name: Homemade crunchy muesli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g 4-grain flakes; 125 g Almond slivers; 100 g Walnut kernels; 2 TABLESPOONS Wheatgerm; 1 TEASPOON Cinnamon; 3 TABLESPOONS Maple syrup; 6 TABLESPOONS Oil; 50 g demerara sugar; 1 pinch Salt; 1-2 TABLESPOONS Honey; 75 g dried soft apricots; 75 g dried cherries; baking paper; 4 Cellophane bags; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g 4-grain flakes
125 g Almond slivers
100 g Walnut kernels
2 TABLESPOONS Wheatgerm
1 TEASPOON Cinnamon
3 TABLESPOONS Maple syrup
6 TABLESPOONS Oil
50 g demerara sugar
1 pinch Salt
1-2 TABLESPOONS Honey
75 g dried soft apricots
75 g dried cherries
baking paper
4 Cellophane bags
7-10 Tbsp Kitchen yarn

Directions

1
Coarsely chop the flakes, almonds and walnuts and place in a bowl. Add wheat germ and cinnamon, mix.
2
Heat maple syrup, oil, sugar, salt and honey in a saucepan over medium heat and stir until the sugar crystals have dissolved, (but do not bring to the boil!)
3
Quarter the apricots. Add the apricots and cherries to the muesli. Pour the syrup mixture over the dry ingredients and mix everything thoroughly with a wooden spoon until the dry ingredients have absorbed the syrup.
4
Line a baking tray with baking paper. Spread the muesli evenly on the baking tray and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes until golden brown.
5
After about 10 minutes, turn the muesli with a wooden spoon. Remove the baking tray from the oven and let the muesli cool down. Put the muesli into cellophane bags and tie up with kitchen string.