My friend Jens in Sthlm thought I was the weirdest person on earth when he heard I still make müsli when living in Germany. And I guess he’s got a point: I never seen as much different healthy müsli mixes as here.

But there is something nice about making it yourself. I love the smell of roasting the flakes. And to be able to decide what sweetner to use, if you even want one. I am not the biggest fan of honey, so I use my all time favorite Maple Syrup. But you can also do all this with Moscovado sugar for example. I never tried it, but just the thought of it makes me want breakfast.

I always make sure to have 3 different müsli at home.

1. Fav. No. 1. Roasted dinkelflakes sweetend with maple syrup and spiced with whole Vanilla. I add whatever I like at the moment. Right now it is dried fruit that I brought from Thailand and some hazelnuts and flax seeds.
2. The Winterversion of above. Spiced with cinnamon and added raisin, hazelnuts and cranberries.
3. Unsweetend müsli without fruit and nuts.

The basic recipe for the 2 first Müslis goes like this:

• Mix 1 dl maple syrup with 1 dl water and olive oil (one tablespoon). If you prefer honey before Maple, just use that instead. Mix 1 L of the type flakes that you like (I like to mix dinkel, oat and some rye) with the fluid. It should all be light moist. Roast it in the oven for about 20-30 min on about 200 degrees. Make sure to stir often. I have burned it too many times :(
• When you are waiting for the flakes chop up your vanilla and add it with some flax (about 0,5-1 dl) seed in the mixer to get a light oily vanilla powder.
• Take your flakes out of the oven when they are golden and crispy. Mix them with your vanilla powder and let it all cool down. If you prefer Cinnamon you can add it at this stage instead of (or +) vanilla.
• Add whatever nuts or dried fruit that you like. I also like to add another dl flax seed.
• Store very dry.