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Breakfast: Hazelnut, Apricot and Honey Granola

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Breakfast: Hazelnut, Apricot and Honey Granola

The perfect breakfast: hazelnut, apricot and honey granola recipe with a picture and simple step-by-step instructions.

  • 50 g Cashew nuts
  • 50 g Hazelnuts
  • 25 g Raisins
  • 50 g Dried apricots
  • 1 pinch Salt
  • 1 Pc. Vanilla pod scraped out
  • 50 ml Melted coconut oil
  • 4 tbsp Honey
  • 300 g Oatmeal
  1. Chop nuts and dried fruits and mix well with the remaining ingredients. Spread on a baking sheet lined with baking paper and bake in a preheated oven at 170 degrees fan for about 25 minutes. Stir and turn the muesli every 10 minutes.
  2. Then let it cool down well, because only then will it get really nice and crispy.
Dinner
European
breakfast: hazelnut, apricot and honey granola

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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