Crunchy Granola with Peanut Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g oat flakes, fine
- 50 g oat flakes, hearty
- 100 g almond (s), round
- 100 g almond (s), chopped
- 30 g cranberries
- 1 tablespoon baking cocoa
- 1 tablespoon cinnamon
- 50 g flaxseed
- 200 ml milk, low in fat
- 3 tablespoon mus (peanut butter)
Print Recipe
Pin Recipe Instructions
- Mix the first 8 ingredients. Preheat the oven to 150 ° C.
- Warm the milk in a saucepan. Add the peanut butter and stir until both ingredients are mixed together. Add the warm mixture to the bowl with the dry ingredients and stir.
- Spread this mixture on a baking sheet lined with baking paper, smooth it out and bake in the oven for about 30 minutes. Stir every 10 minutes.
- Let the finished Crunchy Muesli cool down and pour it into an airtight container. Packaged dry and airtight, the muesli will keep for 3 - 4 weeks.
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