Heat a pan on the stove over medium-high heat. Add the butter and let it melt.

When the butter has melted, add the oats and combine them with the butter. Let the oats toast for a few minutes.

Now add the almonds and hazelnuts. Let the nuts and oats get a little golden brown, but be sure to keep stirring so they don't burn or toast unevenly.

When the oats and nuts look nicely golden, add a generous amount of honey for caramelisation and a dash of salt. Let the honey melt, stirring all the time. If you wish, now add the coconut flakes, dates and goji berries. Be very attentive at this point — honey burns really fast.

When everything looks golden brown and the honey is just seconds away from burning, take the pan off the heat. You'll know from the smell — it should smell very sweet. When the sugars in the honey start to burn, the scent turns bitter.

Spread the muesli on parchment paper and let it cool. Depending on the level of caramelisation it will get crispy; I like it both ways — sometimes softer and slightly sticky, other times crispy with slight notes of bitterness.