frying pan (large), spatula, measuring spoon
- ⅛ l rolled oat
- coconut flour
- sesame seed
- chopped mixed nuts
- frying pan (large)
Place the frying pan on the stove and turn the heat to medium. Measure out approximately 1 L of ingredients. The golden rule is half oats, half anything else. The ingredients in the list are only my suggestions.
- ¼ tbsp sunflower oil
- ¼ tbsp water
- ⅝ tbsp sugar
- measuring spoon
Pour your oats + other dry ingredients into the pan. Distribute the sugar as evenly as you can. If it seems like a very small amount to you, just add more, but this recipe isn't intended to be tooth-achingly sweet, and the coconut flour really helps, too. Once you're done with the sugar, add water and oil in a similar fashion - evenly distributed across the dry ingredients.
Stirring constantly, but gently, let the oats etc. roast evenly in the pan. Avoid shaking the pan to even out the "hills" that'll appear when you stir; it'll make the smaller seeds fall to the bottom and burn more easily. Do this for 15 minutes, then turn the heat down low.
Now is the waiting game. You don't need to stir constantly, but you should still do it often so that the müsli doesn't burn. The rest of the roasting process will take around 45 minutes, but you can stop as soon as you feel it has a satisfactory color.
Wait at least an hour for the müsli to cool completely before you put it into an airtight container. Tada! Once the müsli has cooled, you can add dried fruits or little pieces of chocolate if you want to.