• 200g coarse oat flakes
  • 200g fine oat flakes
  • 150g almonds with skin, coarsely chopped
  • 80g flaked almonds
  • 120g sunflower seeds
  • 100g maple syrup
  • 3 tbsp almond oil (or sunflower oil)
  • 1 pinch salt
  • 1 vanilla pod, scraped
  • 1 pinch cinnamon powder
  • 200g dried berries
  • 100g dried cherries


Mix the oat flakes, almonds and sunflower seeds. Stir the maple syrup, almond oil and spices together and mix into the oat-flake mixture. Lay onto two baking sheets covered in baking paper and dry for one hour on the Hot Air setting at 120 °C. Add the dried fruits, mix and dry for another 30 minutes. Stored in an airtight container, the muesli will stay crunchy and fresh for around four weeks.

Cooking level

After preheating
1½ hours | Hot Air 120 °C