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Granola

Granola stands for homemade crunchy muesli. We have created a particularly tasty variant here. The use of maple syrup gives this granola a subtle, pleasant sweetness.
Granola

Preparation

  • 1
    Roughly chop the almonds. Place all ingredients in a large bowl and mix well. Pour the mixture onto a baking tray lined with baking paper, spread it out and bake.
  • 2
    Mix the granola in the oven 1-2 times in between.
  • 3
    Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 25 minutes
  • 4
    The DIY crunchy muesli is a nice gift idea. Once the granola has cooled down, fill it into small bags or jars and add pretty labels.
  • 5
    After cooling, break into pieces. The granola will keep for about 2 weeks in a sealable storage container.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for a stock mix

200 G
almond
100 G
Mazola® rapeseed oil
500 G
Kölln organic oat flakes, crunchy
50 G
Pumpkin seed
100 G
Maple syrup

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Ingredients

Serving(s)
1
Ingredients for a stock mix
200 G
almond
100 G
Mazola® rapeseed oil
500 G
Kölln organic oat flakes, crunchy
50 G
Pumpkin seed
100 G
Maple syrup

Granola

Granola stands for homemade crunchy muesli. We have created a particularly tasty variant here. The use of maple syrup gives this granola a subtle, pleasant sweetness.

Preparation

  • 1
    Roughly chop the almonds. Place all ingredients in a large bowl and mix well. Pour the mixture onto a baking tray lined with baking paper, spread it out and bake.
  • 2
    Mix the granola in the oven 1-2 times in between.
  • 3
    Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 25 minutes
  • 4
    The DIY crunchy muesli is a nice gift idea. Once the granola has cooled down, fill it into small bags or jars and add pretty labels.
  • 5
    After cooling, break into pieces. The granola will keep for about 2 weeks in a sealable storage container.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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