raspberry granola

Can you remem­ber — a few weeks ago I found freeze-dried rasp­ber­ries that were final­ly dis­count­ed by 50%? So I imme­di­ate­ly grabbed them. Pre­vi­ous­ly, they were just too expen­sive for me and it was rasp­ber­ry sea­son any­way. By freeze-dry­ing the berries retain their shape, but espe­cial­ly their fla­vor and acid­i­ty. A real fire­crack­er. If you do not have such a dis­count luck, just take fresh fruit, which you add lat­er when prepar­ing fresh to the gra­nola. Frozen fruits and apples / pears also work well in winter.

The rest is a very sim­ple recipe, per­fect for those who don’t like to cook that much. I think it’s worth mak­ing your own gra­nola: you can sweet­en it a lit­tle less, since the store-bought ones usu­al­ly con­tain a lot of sug­ar. Besides, they are often over­priced. The base is oat­meal. Those who live com­plete­ly gluten-free should use gluten-free ones. The rest take “nor­mal”, which are again a lot cheaper.

The seeds and nuts you can of course vary. I used buck­wheat, sun­flower seeds and sesame seeds. Of course, hazel­nuts or cashews would also work, pop­py seeds and pump­kin seeds. Every­thing you have so there and from which you think that it would harmonize.

For sweet­en­ing I used date syrup. My gra­nola recipe is only slight­ly sweet, so if you like it sweet­er, use a lit­tle more. An alter­na­tive to date syrup would be maple syrup. You can replace the coconut oil with olive oil or but­ter. For me, it is impor­tant to always add a lit­tle salt. Some peo­ple find it irri­tat­ing in “mues­li”. Maybe you just try it out.

It’s impor­tant to let the gra­nola cool com­plete­ly before adding the freeze-dried rasp­ber­ries. And also before you pour it into the stor­age con­tain­er. Oth­er­wise it could be that it draws mois­ture and is no longer so nice crunchy.

Gra­nola is my favorite thing to eat just like that. As a snack. I think most eat it with “milk” or “yogurt”. And quite fan­tas­tic—- some­times with ice cream. 🙂 

Raspberry Granola

crun­shy müsli
Prep Time5 mins
Cook Time20 mins
cool­ing time30 mins
Total Time55 mins
Course: Break­fast, Snack
Key­word: gluten­free, gra­nola, oats, raspberries

Ingredients

  • 50 g almonds
  • 150 g oats gluten­free
  • 50 g sun­flower seeds
  • 50 g buck­wheat sprout­ed
  • 50 g coconut oil
  • 60 g date syrup
  • 2 tsp powed­ered cin­na­mon or cocoa
  • 1 strong pinch of salt
  • 1 hand­ful freeze- dried raspberries

Instructions

  • Pre­heat the oven to 160 degrees (140 degrees con­vec­tion oven). Halve the almonds length­wise or rough­ly chop them. Mix in a bowl with the remain­ing ingre­di­ents, except the rasp­ber­ries. If the coconut oil is very sol­id, warm slight­ly. Spread even­ly on a bak­ing sheet lined with bak­ing paper. Roast on the mid­dle shelf for about 25 min­utes until gold­en brown. Stir every 10 min­utes. Remove gra­nola and let cool com­plete­ly. Crush rasp­ber­ries with hands and mix in. Eat imme­di­ate­ly or place in can­ning jar to store, seal tight­ly and store in a cool, dry place.
Print Recipe