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5 from 1 vote

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.
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