for 650 g

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

How it's done

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.

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