Muesli of the week number 15: Homemade crunchy muesli - today: vanilla and almond crunchy muesli with roasted almonds

So, a little later than usual, but here I am again, with the Friday muesli and beat the gong for round 15! Why I am a little later today is simply because I had free. Just like that. Shortest vacation, so to speak. Sooo beautiful! At 10 o'clock I had already finished three recipes, at noon my husband and I strolled through the city, had a royal lunch in an excellent restaurant, walked through small shops and boutiques, drank an iced coffee and then I went home Sofa rumgelungert, watched a series "Game of Thrones" (I mentioned before that I'm a serial junkie?) And on the Tablet American food magazines. Sometimes life can be so beautiful and easy!

Nevertheless, of course, I come back to my self-imposed duty and present a Friday muesli. I did that only this morning and tried. The best: the first attempt was a direct hit. It is perfectly successful, tasting delicious and has what it takes to become the absolute favorite muesli: a crunchy muesli with vanilla and three (!) Almonds! The latter migrate in chopped, planed and finally burned variant into muesli. In combination with the fresh vanilla, this is a feast for the taste buds. I enjoyed the granola only very pure with milk, but I could imagine it very well with ripe peaches or nectarines.

The roasted almonds are of course homemade, the recipe I tell the same. Everything else is really easy and fast mixed together - so go to the oatmeal and start right away - Bon Appétit!

Vanilla and almond granola with three almonds

for about 850 g muesli (about 17 portions of 50 g each)


150 g oat flakes, large leaf (pithy oatmeal)
250 g 5-grain flakes
100 g oat bran
100 g roughly chopped roasted almonds (recipes see below)
50 g chopped almonds
50 g almond flakes
70 g light syrup (eg gold juice)

of 2 scraped vanilla pods
70 g sunflower oil


Heat the oven to 160 ° C top and bottom heat preheat.
generously lay out a large baking sheet with parchment paper so that there is also an edge.

The oat and 5-grain flakes together with the oat bran, the burnt, chopped and sliced ​​almonds into one give a very large bowl. Thoroughly mix everything with a large spoon.

Put the siurp in a small saucepan with the vanilla pulp and sunflower oil. Slowly heat at low temperature until well mixed. Boil once with constant stirring, then remove from heat.

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.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. But each oven is different, so start with 12 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough for you. Possibly. After about 8 minutes, mix thoroughly, press again and place in the oven 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

Burnt almonds

for 100 g roasted almonds


100 g almonds with skin
2 El Mascobadozucker or other Vollrohrzucker or raw cane sugar
1 El vanilla sugar (best homemade)
Mark of 1 scraped vanilla pod 2 El water

Preparation > span>

I like to cook the roasted almonds in the microwave, because it's really quick and easy: Just put all the ingredients in a shallow glass or ceramic bowl, mix well and stir at 600 watts for 2 minutes Heat.

Remove from the microwave, stir well and cook again for 2 minutes. The whole thing is repeated now about 2-3 times - the liquid evaporates and the almonds get a sugary crust. For me, it is usually perfect after the fourth or fifth round. Then spread the roasted almonds on a baking sheet lined with baking paper and allow to cool completely.

If you do not have a microwave, simply pour the mixture into a small saucepan and heat it up very slowly and at very low temperature until the same Effect arrives. You just have to be very careful, stir well and take care that the mixture does not burn.