Oat Crunchy
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g oatmeal, tender
- 100 g almond (s), chopped
- 40 grams flour
- 25 g amaranth, puffed
- 25 g desiccated coconut
- 2 tablespoon sugar
- 1 pinch (s) salt
- 0.5 ½ teaspoon, leveled cinnamon
- 100 ml water, hot
- 2 tablespoon honey
- 3 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients together well in a bowl. Dissolve the honey in hot water and then add the oil. Add the liquid to the other ingredients in the bowl and stir first with a spoon and then by hand. It shouldn`t be too dry, otherwise it won`t create large crumbs.
- Now spread the mixture in larger and smaller crumbs on a baking sheet lined with baking paper and let dry at 80 to 100 degrees for 1 hour more than bake. The crunchies shouldn`t get any color, just dry.
- Close airtight after cooling.
- Unfortunately, I can`t give any information about the shelf life, as we like to eat muesli with the crunchies in the morning and they are cleaned away very quickly.
- Makes 15-20 servings.
- If you like, you can of course swap the chopped almonds for hazelnuts or hazelnut brittle. The amount of cinnamon can also be adjusted to taste. Freeze-dried fruit pieces such as strawberries or raspberries also taste very good in it. There is no limit to your imagination. Just try it out.
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