John Myers
Breakfast: Lemon Amaranth Granola, Crunchy Muesli
The perfect breakfast: lemon amaranth granola, crunchy muesli recipe with a picture and simple step-by-step instructions.
- 150 g Amaranth flakes, alternatively quinoa flakes
- 150 g Oatmeal
- 85 g Cores, e.g. sunflower, pumpkin, pine nuts
- 150 g Nuts, e.g. almonds, pecans
- 40 g Desiccated coconut
- 2 Pc. Organic lemons
- 100 g Raisins or dates
- 6 tbsp Honey or maple syrup
- 3 tbsp Coconut oil
- 1 tsp Cinnamon
- 1 Msp Salt
- Rub the peel of both lemons and set aside. Chop the dates / raisins and mix with the lemon zest. Roughly chop the nuts and seeds. Mix the dry ingredients. Heat coconut oil in a small saucepan. Stir in honey / maple syrup, cinnamon and lemon juice from one lemon.
- Line a baking sheet with parchment paper and brush with a little extra coconut oil. Spread the dry ingredients on top and pour the liquid mixture over it. Mix and knead well with your hands. Bake in the preheated oven at 190 degrees for approx. 15-20 minutes, stirring every 5 minutes so that the edges don’t get too brown.
- Then add the dried fruits and lemon zest. Roast for another 5 – 8 minutes. After baking, let the granola cool on the tray and do not stir. Only when it cools down does the muesli slowly stick together. Then fill into a large glass with a screw cap and store.
- Instead of lemons, you can also use organic oranges. Instead of cinnamon 1 vanilla pod. The granola tastes good straight or with milk, over yoghurt etc … also as a topping over dessert.
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