Carrot and pear muesli

Carrot and pear muesli

Total: 55 min. | Active: 20 min.
vegetarian, healthy and balanced
Nutritional value / person: 244 kcal
, Fat: 10 g
, Carbohydrate: 28 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g spelt flakes
150 g sunflower seeds
100 g hazelnuts, coarsely chopped
50 g linseed
100 g liquid honey
¾ dl sunflower oil
½ tsp sea salt

Vegetable muesli

360 g plain yoghurt
2 carrots, coarsely grated
1 pear, coarsely grated
1 tsp ginger, finely grated
1 tbsp liquid honey
1 grapefruit, segmented
1 blood orange, thinly sliced
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How it's done

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Mix the spelt flakes, sunflower seeds, hazelnuts and linseed in a bowl. Mix in the honey, oil and salt, mix well by hand, spread onto a baking tray lined with baking paper.

To bake

Approx. 35 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.

Vegetable muesli

Mix the yoghurt, carrots, pear, ginger and honey, serve in bowls with 8 tbsp of granola, grapefruit and orange.

Good to know
Shelf life: Keep the remainder of the granola in an airtight tin for approx. 3 weeks.

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