Espresso-almond-granola

INGREDIENTS:
(for 500 ml preserving jar)

150 g oat flakes
3 tablespoons ground almonds
15 g sunflower seeds
30 g raisins or chopped, pitted dates
2 tablespoons roasted almonds
1 tablespoon raw cocoa powder
2 Espressi (approx. 50 ml)
2 tablespoons rapeseed oil
2 tablespoons maple syrup

optional: 
1 Msp. bourbon vanilla
1 Msp. ground tonka bean

PREPARATION:

1. Preheat oven to 180°C circulating air. 
2. Place oat flakes, ground almond, raisins (or chopped, pitted dates) and cocoa powder in a bowl.
3. Coarsely chop the almonds and add to the mixture.
4. Cook the espressi and pour over the ingredients.
5. Add rapeseed oil to the bowl and mix. 
6. Pour maple syrup over it as well and mix well.
7. Optionally add tonka bean and/or vanilla and mix well again.
8. Put the mixture on a baking tray covered with baking paper and bake in the preheated oven (in the middle) for 10 minutes. 
9. Remove from the oven and allow the muesli to cool completely on the tray, pour into a preserving jar or muesli glass and store in a dry place on the shelf. The muesli will keep for at least 1 month and is also perfect as a souvenir or small gift from the kitchen.