[→Deutsch] Trust me when I say this: I know my Muesli. As you might know, Germans are well known for taking things very seriously. We like things to be efficient. That’s also true when it comes to our breakfast. We like our breakfast to contain vitamins, calcium, wholemeal and other good stuff that prepares us for the day and keeps us full and productive. This is why Germans are very keen on muesli. This healthy, oaty breakfast choice is a great way to kick off your day. By now you can find muesli in so many varieties, it’s unreal. Which brings me to a different (equally true) fact about Germans: We are picky eaters. And yes, I know, there are worse (there always are worse!), but we are right up there. And there is nothing we like to pick more than our muesli. Take me for example: I love cashews and almonds in my muesli, but walnuts, not so much. I am definitely not a fan of dried fruit, even though I may tolerate the odd raison. This is why I make my very own muesli. But I don’t stop there. I mix it with honey, coconut oil and I toast it in the oven to get the most delicious, healthy, oaty and chocolaty granola. You need to try this, it’s so easy! And, take it from a German muesli-pro: It’s awesome!
Honey, honey: As you might know, I don’t like my food too sweet. That’s why this granola works with cocoa instead of chocolate. However, there is still the honey. When first experimenting with my own granola recipe, I tried to reduce the honey as much as I could. You can even leave it out, but you should know, it’s the honey that turns your toasted muesli into a crunchy granola. More honey means more crunchy chunks. The recipe you find here has in my opinion, the perfect balance.
Recipe: Crunchy Granola
About 9 to 10 servings
- 350 g rolled oats
- 350 g mixed nuts /seeds (e.g. sunflower, pumpkin seeds, cashews, almonds,hazelnuts, walnuts, pistachios)
- 100 g Coconut oil
- 175 g Honey
- 30 g Cocoa
- 1 teaspoon cinnemon
- 1 generous pinch of saltAnleitung
Preheat your oven to 170°C
1.) Mix all try ingredients (everything except for the oil and honey).
2.) Heat up the coconutoil (100g) and the honey (175g) a bit, so both turns liquid and spreads well. Mix it with the dry ingredients and mix well with spoon or hands so everything is covered.
3.) Spread the mixture on some baking / grease-prove paper on a tray. Bake in the preheated oven on a low shelf for 15 to 20 minutes. Read the tip!
My Tip: To avoid burning, stir the muesli from time to time. I take the tray out after about 8 minutes, mix it with two spoons and bake it for another 5 minutes. I repeat this stepp until my muesli is done.
4.) Once your muesli is nice and golden-brown and smells of roasted nuts, take it out and pour it into a bowl to cool. You can also leave it on the tray, but you will get more chunks, if you have it in a bowl as the chunks form while cooling. Once the granola is completely try, break them up a bit and store in a dry sealed jar. Enjoy with 250g of yoghurt or milk.
Mischt die trockenen Zutaten gut durch, bevor Öl & Honig dran kommen.
Ich finde mit den Händen lässt es sich am besten verteilen.
Öl und Honig sollten flüssig sein, damit sie sich gut verteilen lassen – einfach etwas erwärmen.
Das Müsli auf ein Backblech ausbreiten.
Fertig ist das knusprige Müsli. Lasst es euch schmecken – zum Beispiel mit 250g Naturjoghurt.
Ob mit Joghurt oder mit Milch – es ist ein tolles Frühstück!
Die Faustregel lautet: mehr Honig erzeugt mehr Knusper-Brocken.
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