Summary

Ingredients

• 2 egg (s)
• 1 pinch (s) salt
• 4 tablespoon, heaped sugar
• 2 tablespoon, heaped cocoa
• 50 g corn flakes (wheat crunchies)
• 100 g corn flakes (wheat pops)
• 200 g oatmeal, tender
• 200 g oat flakes, crunchy
• 8 date (s), dried
• 50 ml water
• 150 g milk chocolate or dark chocolate
• Maple syrup or stevia
• Cinnamon powder
• 1 pinch (s) salt

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Instructions

1. In a bowl, beat the eggs with the pinch of salt and sugar until the mixture becomes lighter and the volume increases. Stir in the cocoa.
2. In another bowl, weigh and mix the oatmeal, pops and crunchies. Here, depending on taste and availability, can be varied and e.g., Wheat bran, flaxseed, sesame or sunflower seeds will be added.
3. Put the water with the finely chopped dates in a saucepan, puree or mash and bring the porridge to the boil. Turn off the stove. Add the chocolate to the pulp and melt while stirring.
4. Mix all ingredients in a large bowl. First mix the flakes and kernels with the egg mixture and finally fold in the chocolate. Depending on your taste, add stevia, maple syrup or sugar or add chocolate chips. Optionally, you can also add coconut flakes, raisins or other dried fruits.
5. Crumble the mixture onto a baking sheet lined with baking paper and bake in a preheated oven at 170 degrees for 30 minutes. Turn in between. The granola is ready when the liquid has evaporated and it is crispy. Let cool on the baking sheet.