Muesli of the week: homemade crispy muesli - Today: apple and cinnamon granola with walnuts

Hello and welcome to moey's müli - your official cereal blog!
If this continues, I really have to rename myself ... I hope my cereal does not come out to my ears!

For the week series, I take the time, even if I do not currently have so much. At least not to stand in the kitchen and cook. The weather lures out and screams for ice and cool fruit. However, it itches again in my fingers and I've got back some great ideas and inspirations.
By the way, this also applies to the cereal action, with which I'll treat you here on a free-time basis. Ideawise, there is no end in sight - I am always happy to hear your suggestions and wishes, so always keep it up!

Today, for example, there is a long overdue combination: apple and cinnamon! And it will be a real triple dream team, even if still crunchy walnut kernels come into play.
This is also the first muesli, in which I have used next honey or oil, the first liquid or soft ingredient: apple puree! And that works great!

For the full apple flavor, I've put on double apple: once on the apple purée, which is mitgebacken with the cereal and once on dried apple chips, which are mixed under ready muesli. As always, I have used both in organic quality - but of course you can do it yourself if you have great apples. Of course, the effort will only increase considerably.

Because of the soft consistency of the unbaked mixture and because everything really needs to dry thoroughly afterwards so that it does not mold, I baked this muesli almost twice as long as the others and in between Oh, well stirred.
That worked out great, but you also have to be careful that the walnuts do not burn, otherwise they will be bitter. Better to strengthen again in a few minutes and slowly increase the time to feel. Have fun and make a good appetite with the new cereal of the week!

 homemade crispy muesli: apple and cinnamon granola with walnuts

Apple and cinnamon granola with walnuts

for about 900 g muesli (18 portions of 50 g each)


300 g of oatmeal, large leaf orAdd the apple purée and mix well.

Add sunflower oil, sugar and cinnamon together in a small saucepan. Slowly heat at low temperature until the sugar dissolves slowly and the mixture has become hot. Be careful not to burn sugar and cinnamon in the oil and make it bitter!

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 be really evenly spread all over the plate and pressed evenly, as if you were smoothing a cake.

Insert the tin into the lower third of the preheated oven and bake the muesli for about 12 minutes until It turns golden brown and crispy and smells slightly. But each oven is different, so rather start with 12 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough.
After the baking time, the muesli once completely stir on the plate well, press again and bake for a second time for about 12 minutes. Make sure that the walnut kernels do not turn brown and bitter!

Take the baking sheet out of 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. The apple puree makes this muesli great coarse crisp pieces, which are mainly associated with sesame and walnut. It is also very important for this muesli to be completely chilled and dry so that it does not mold later in the package. Only when it has cooled down, fold in the pieces of apple. Then pack it immediately airtight, preferably in a glass or a plastic box and consume within a few weeks.