Espresso granola with chocolate mocha beans

Ingredients for 1 servings:

• 280 g oat flakes, wholegrain
• 80 g whole grain spelt flakes
• 80 g wheat bran
• 3 tsp, heaped espresso powder, instant
• 75 g raw cane sugar
• 75 g rapeseed oil or sunflower oil
• 175 g mocha beans (chocolate decoration)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, also as a gift

Mix the oil with the espresso powder, sugar, and 2 tablespoons of water in a small saucepan and heat over very low heat until the sugar has dissolved. If the heat is too high, the espresso powder will become bitter. Mix the oats, spelt flakes, and bran in a large mixing bowl. Preheat the oven to 175°C (top/bottom heat). Line the roasting pan with baking paper so that a raised edge is formed on the sides. Add the oil mixture to the dry ingredients and mix thoroughly with a wooden spoon. All dry ingredients should be coated. Pour the granola onto the baking sheet, spread it out, and press down lightly. Bake the muesli in the lower third of the oven for 15-20 minutes. Fluff it up a little with a spoon and then press it down again. Allow the granola to cool completely on the baking sheet on a wire rack. The granola will only become crispy once it has cooled. Roughly fluff the granola with a spoon or your fingers if necessary. Only then mix in the mocha beans. Store in an airtight container. I like the granola best with natural or vanilla yogurt. It’s also great for gifting in a bag or a screw-top jar.