Homemade Müsli

 - Danish/American Recipe

Directions:

1. Preheat your oven to about 350*F (180*C). 
2. In a bowl, mix together all of the ingredients, except for the raisins. 
3. Pour the mixture onto a baking sheet with parchment paper and spread it out evenly. 
4. Bake for 10 minutes. 
5. Remove the müsli from the oven and mix it around the baking sheet, making sure to pull the edges into the center.
6. Use a spoon or spatula to evenly distribute the müsli on the sheet and be sure to press it down with the back of the spoon so that it makes a flat surface. 
7. Bake 10-15 minutes more, until the entire surface of the müsli becomes golden. 
8. Remove from the oven and allow to cool completely. 
9. Break the müsli into pieces, however small or large you desire. 
10. If the müsli is not completely dry and crumbly but sticks a little bit to itself, put your oven down to the lowest temperature it can (at least 170*F or lower, but ideally around 100*F) and allow it to dry completely so that all of it is crumbly and does not have any noticeable traces of moisture. 
11. Mix in the raisins. 
12. Enjoy! 

Notes:

- Feel free to make this recipe your own and add a variety of different seeds, nuts, dried fruits and spices! You can also switch out some of the oats for wheat germ or even puffed rice, if you prefer. 

- You do not have to bake this mixture, but if it is not baked you will need to consume it quickly and store it in the fridge in order to avoid it becoming moldy. 

- You do not have to dry the müsli completely after you have baked it and broken it up, but then it is best stored in the fridge or freezer to prevent molding.

- Stored in an airtight container, this müsli can last up to 1 month at room temperature, 3 months in the fridge, and up to 1 year in the freezer.