Ninis Sweet & Salty Peanut Granola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g oat flakes, hearty
- 70 g sunflower seeds
- 70 g almond (s)
- 70 g hazelnuts
- 70 g cashew nuts
- 95 g peanuts, salted and roasted
- 100 g cranberries, dried and sweetened
- 70 g aave syrup
- 70 g peanut butter, fine
- 12 g rapeseed oil
- 0.5 teaspoon ½ salt, fine
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 120 degrees top / bottom heat. Line the baking sheet with parchment paper.
- Put the oatmeal in a large bowl. Put the sunflower seeds, almonds, hazelnuts and cashew nuts in another large bowl.
- In a small bowl, add the peanut butter, agave syrup, oil and salt, mix well and stir. It should be nice and fluid.
- Now add the peanut syrup to the oat flakes and mix well with two spoons. All of the flakes should be moist. Add the nut-kernel mixture to the flakes and mix well again so that the nuts are also moist.
- Now place this mixture on the baking paper and spread it flat over the entire tray with a spoon. Bake in the oven for 20 minutes. Take out the muesli, but leave the oven on.
- Turn the muesli once on the baking sheet with a spoon and mix, then spread again flat over the entire baking sheet. Bake in the oven for another 20 minutes.
- Take muesli out of the oven, loosen up with a spoon and let cool down, approx. 30 minutes.
- Weigh the peanuts and cranberries, add to the cooled muesli and mix. Pour the entire amount into an airtight container.
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