Pear granola

Pear granola

Total: 1 hr 35 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 504 kcal
, Fat: 27 g
, Carbohydrate: 48 g
, Protein: 13 g

Ingredients

650 g

Hint:


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
kochen@bettybossi.ch

Granola base

200 g fine whole-grain rolled oats
100 g rolled oats
100 g hazelnuts, coarsely chopped
50 g sunflower seeds
50 g linseed
½ tsp sea salt

Pear puree

50 g cane sugar
1 tbsp water
2 pears pears (approx. 400 g), peeled, cored and diced
½ dl birnel (pear syrup)
½ dl sunflower oil
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How it's done

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Granola base

In a bowl, mix the oats, nuts, sunflower seeds, linseed and fleur de sel.

Pear puree

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pears, simmer and stir for approx. 10 mins. until soft. Remove the pan from the heat, add the pear syrup and oil, allow to cool slightly. Puree the pears, add to the granola base and mix well. Spread the mixture on a baking tray lined with baking paper.

To bake

Approx. 1 hr. 15 mins. in an oven preheated to 140°C (convection), mixing 2-3 times with a wooden spoon. Remove from the oven, leave to cool on the tray.

Good to know
Serve with: Yoghurt and pear compote
Shelf life: Keep in an airtight tin for approx. 4 weeks.

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