Granola with apricots
Allergens
Nuts
Gluten
For
Portions
6
dried apricots/n
40
g
walnuts
40
g
hazelnuts
100
g
oat flakes
30
g
pumpkin seeds
30
g
sunflower seeds
1
a pinch of ground cloves
2
a pinch of ground cardamom
0.50
tsp
Ground cinnamon
4
tbsp
Pear syrup
1.50
tbsp
Oil
Roughly chop or crush the nuts and place them in a bowl with the oats, pumpkin seeds, sunflower seeds and spices, then mix together.
Add the pear and the oil to the oat mixture and mix everything together well.
Spread the mixture onto a baking tray lined with baking paper and bake in the oven at 150 degrees (top and bottom heat) for about 8 minutes. Then check the colour and moisture content and, if necessary, bake for a few minutes longer until the granola is golden brown and dry.
Leave to cool briefly, then crush lightly and mix in the chopped apricots. Store the granola in an airtight tin or jar.
Add the pear and the oil to the oat mixture and mix everything together well.
Spread the mixture onto a baking tray lined with baking paper and bake in the oven at 150 degrees (top and bottom heat) for about 8 minutes. Then check the colour and moisture content and, if necessary, bake for a few minutes longer until the granola is golden brown and dry.
Leave to cool briefly, then crush lightly and mix in the chopped apricots. Store the granola in an airtight tin or jar.
Tips
This apricot granola tastes particularly good with fresh fruit, yoghurt or milk. Nicely packaged, it also makes a welcome gift.
The apricots can easily be replaced with dried cranberries or raisins.
The apricots can easily be replaced with dried cranberries or raisins.
Nutrients per portion 237kcal
CO₂ equivalent per portion 92g