Granola with peanut butter

breakfast
Total: 38 min. | Active: 20 min.
vegetarian, lactose-free

In hot weather, I love a refreshing breakfast with plenty of fruit. My favourite muesli is definitely this one with peanut butter. Believe me, you won't be able to stop thinking about it! I like to add fresh fruit that I have in the fridge. However, if you would prefer to use dried fruit, be sure to add it after the granola has been baked and cooled, not before. If you like your granola in large pieces, you will need to press it down firmly before baking so that it holds together and produces nice big pieces when you break it.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 600 g

Dry ingredients
200 g whole-grain rolled oats
40 g cashew nuts, coarsely chopped
40 g almonds, coarsely chopped
40 g hazelnuts, coarsely chopped
30 g popped amaranth
20 g sesame seeds
20 g linseed
Wet ingredients
120 g acacia honey
100 g peanut butter
2 tsp vanilla paste

How it's done

Dry ingredients

Empty the oats into a bowl. Add the nuts, popped amaranth, sesame seeds and linseed, mix.

Wet ingredients

Warm the honey in a small pan. Add the peanut butter and vanilla, stir until smooth, add to the dry ingredients and mix well. Spread the granola on a baking tray lined with baking paper, press down firmly.

To bake

Approx. 18 mins. in the centre of an oven preheated to 160°C. Remove the granola from the oven, leave to cool on the tray. Break the granola into pieces.

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