Put flour, sugar, salt and vanilla in a large bowl. Add the yeast.
Heat the milk slightly and add it with the oil to the mix.
Knead everything into a smooth dough (best with a food processor, at lowest setting, 5 minutes). Add some more flour as required.
Grease your hands with a little oil and knead the dough on the work surface once again slightly. Leave the dough to rise in a well-covered bowl for about 1 hour until the volume has doubled.
For the filling, crush the bananas with a fork. Chop the dates and the almonds finely. Mix banana puree, muesli, dates, almonds, soft coconut oil, cinnamon and a little maple syrup as desired.
Roll out the dough into a rectangle (approx. 25x40cm) on a lightly floured work surface and spread the muesli filling evenly over it.
Roll up the dough (from the wide side). Cut the dough roll with a sharp knife lengthwise in the middle. Gather the two pieces together so that the surface with the filling always faces upwards. Press the ends together and form the dough into a ring. Carefully place on a baking tray covered with baking paper.
Cover again and let it rise for about 20 minutes.
Preheat the oven to 180°C hot air.
Brush the wreath with some oat milk and bake for 30-35 minutes until golden brown
Let cool down a little bit. For the glaze, mix icing sugar with vanilla and oat milk and sprinkle the wreath with it, finally put chopped almonds on top.