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Cereal cubes

15 Min
Everyone knows muesli bars. But have you ever tried these crispy cubes? You can bake them in your preferred size. This makes them easy to portion and is therefore ideal for on the go!
Müsli-Würfel

Preparation

  • 1
    Dissolve syrup in lukewarm milk. Stir in the Kölln Granola and cover and let it soak for about 30 minutes. Press the mixture into a cube shape (approx. 3.5 x 3.5 cm). Alternatively, an ice cube tray can also be used. Carefully remove the cubes, place them on a baking tray lined with baking paper and bake in the preheated oven until golden brown.
  • 2
    Melt the couverture and dip half of the cubes in or decorate with them.
  • 3
    No matter whether it's hearts, stars or flowers - these crunchy pieces always work.
  • 4
    Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 15-20 minutes Preparation time: approx. 15 minutes (without waiting time)
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for approx. 12 cubes:

45 G
Rice syrup
100 ml
Oat drink or milk
300 G
Kölln Granola of your choice
50 G
White chocolate

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Ingredients

Serving(s)
1
Ingredients for approx. 12 cubes:
45 G
Rice syrup
100 ml
Oat drink or milk
300 G
Kölln Granola of your choice
50 G
White chocolate

Cereal cubes

Everyone knows muesli bars. But have you ever tried these crispy cubes? You can bake them in your preferred size. This makes them easy to portion and is therefore ideal for on the go!

Preparation

  • 1
    Dissolve syrup in lukewarm milk. Stir in the Kölln Granola and cover and let it soak for about 30 minutes. Press the mixture into a cube shape (approx. 3.5 x 3.5 cm). Alternatively, an ice cube tray can also be used. Carefully remove the cubes, place them on a baking tray lined with baking paper and bake in the preheated oven until golden brown.
  • 2
    Melt the couverture and dip half of the cubes in or decorate with them.
  • 3
    No matter whether it's hearts, stars or flowers - these crunchy pieces always work.
  • 4
    Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 15-20 minutes Preparation time: approx. 15 minutes (without waiting time)
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll

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