Breakfast – Banana and Apricot Granola – Crunchy Muesli

• Melt coconut oil over low heat and then puree with the bananas, apricot puree and maple syrup. Roughly chop the walnuts and dried apricots and mix with the remaining ingredients.
• Spread everything on a baking sheet lined with baking paper, pressing it flat with the spatula. It should all be slightly damp and sticky, but not too mushy. Bake in the preheated oven at 180 degrees top / bottom heat on the middle rack for about 15 - 20 minutes. Then take it out briefly, cut into large pieces and turn. It is best to turn it every 5 minutes and divide it into smaller pieces. Continue in this way for approx. 20 - 30 minutes.
• It should be baked crispy but not too dark. The information is therefore indicative. Better to check it out the first time. At the end, take it out and let it cool down, without stirring any more. When the muesli cools down, it becomes really crispy.

Variant: Pure banana granola:

• Leave out the apricot puree and use a third banana instead. Replace the chopped apricots with raisins. If you don't want raisins, you can leave them out and increase the amount of maple syrup to 100 or 120 ml. With the pure banana variant, I always mix in some cocoa powder (1 tbsp).