Berry and tonka bean granola

Berry and tonka bean granola

Total: 30 min. | Active: 10 min.
vegan, lactose-free
Nutritional value / 100 g: 675 kcal
, Fat: 39 g
, Carbohydrate: 61 g
, Protein: 14 g
I don't use tonka bean anywhere near enough in my sweet creations! My special tonka bean granola is not only an easy breakfast option but it also has a unique flavour. The combination of nutritious oats, roasted nuts and seeds is enhanced by the indulgent warmth of the tonka bean. The granola is very easy and quick to make, and goes particularly well with chilled yoghurt.

Ingredients

350 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 mix

120 g rolled oats
50 g fine whole-grain rolled oats
50 g almond slivers
50 g sunflower seeds
2 tbsp coconut flakes
1 tsp tonka bean, finely grated
4 tbsp coconut oil, melted
3 tbsp maple syrup

Bake

70 g dried cranberries
10 g raspberry crumble
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How it's done

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Granola mix

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

Bake

Approx. 20 mins. in the centre of an oven preheated to 150 °C, mixing with a wooden spoon halfway through. Remove and leave to cool in the tray. Mix in the berries, transfer the granola to clean preserving jars, seal tightly.

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