Vanilla granola

Vanilla granola

Total: 25 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / 100 g: 505 kcal
, Fat: 26 g
, Carbohydrate: 52 g
, Protein: 12 g

Ingredients

450 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 mixture

200 g fine whole-grain rolled oats
100 g almond slivers
30 g quinoa pops
1 vanilla pod, halved lengthwise, seeds scraped out
2 parcel bourbon vanilla sugar
¼ tsp salt
½ dl sunflower oil
3 tbsp rice syrup or honey

Vanilla granola

60 g light sultanas
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Utensils

2 preserving jars (each approx. 500 ml)

How it's done

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Granola mixture

In a bowl, mix the oats with all the other ingredients up to and including the salt. Pour in the oil and syrup, mix, spread on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C, turning 3-4 times. Remove from the oven, leave to cool on the tray.

Vanilla granola

Remove the vanilla pod, add the sultanas, mix. Transfer the granola to jars, seal tightly.

Good to know
Serve with: Yoghurt, quark or milk
Shelf life: Store in a tightly sealed jar for approx. 3 weeks.

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