Granola Cups – Buckwheat Cereal Bowl
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g buckwheat
- 50 g oatmeal
- 2 tablespoon agave syrup or honey for non-vegans
- 20 g coconut oil
- 1 teaspoon cinnamon
- 1 pinch (s) salt
For the filling:
- 1 apple
- 1 tablespoon raisins
- 1 tablespoon walnuts, chopped
- 2 teaspoons coconut blossom sugar or raw cane sugar
- 2 tablespoon water
- possibly fat for the mold
Print Recipe
Pin Recipe Instructions
- Melt the coconut oil in a saucepan with the honey or agave syrup, add the cinnamon and salt. Preheat the oven to 175 ° C (convection). Lightly grease a muffin tin or use silicone molds.
- Add the buckwheat and oat flakes to the liquid coconut oil mixture and stir everything well. Then carefully press the mixture into the muffin tins with a small spoon and pull up a small rim. Bake in the preheated oven for 15 minutes until crispy brown, then remove from the oven and let cool down.
- For the filling, peel the apple and cut into small cubes. Put the apple with walnuts, raisins, coconut blossom sugar and water in a saucepan, turn on the stove on the highest setting and let everything caramelize for a few minutes, stirring constantly, until there is no more liquid.
- Spread the filling on the cups and enjoy warm or cold. A little vanilla yogurt also tastes good with it.
- The filling is of course variable.
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