Muesli of the week: homemade crunchy granola - Today: chocolate banana-hazelnut granola
Today it will be chocolaty again. And banana. And also nutty.
I've put together a granola of chocolate, banana chips and roasted hazelnuts, which has real addictive potential, so delicious are the individual components.
With all the ingredients, I've paid attention to them again really high quality organic quality to buy - especially with the banana chips, I find it particularly important where they come from and what oil is added. I have not got the chocolate greens in organic quality yet - maybe someone has a hot tip for me?
Chocolate banana is a great combination anyway - who likes to add fresh banana pieces to it, if he enjoys his cereal.
What I like so much here is also the double chocolate treat - the directly baked one Chocolate dissolves later in the milk and through the chocolate pieces you also have something to chew.
I also find the roasted hazelnuts refined. This makes a bit more effort, but you will be rewarded later with a very fine taste of nuts, which harmonizes perfectly with the other flavors.
So, you can taste it!
Chocolate Banana Hazelnut Granola
for about 650 g muesli (about 13 portions of 50 g each)
75 g of hazelnuts, whole
200 g of 5-grain flakes
100 g of oatmeal, large leaf or oatmeal
50 g of oat bran
50 flax seed, crushed
75 g banana chips
40 g sunflower oil, native and as mild as possible
50 g whole milk chocolate, broken into pieces
to taste: 50 g whole milk chocolate, in drops or chopped
Preheat the oven to 140 ° C convection or 160 ° C top and bottom heat.
Generously lay out a large baking sheet with parchment paper so that an edge is also raised.
Put the hazelnuts on the baking tray and roast in the oven for about 10-15 minutes until they start to smell.
Slide the nuts from the baking paper onto a clean tea towel. Fold the cloth and cover the nuts with it. Scrub between hands and rub together until peel off the still-hot nuts.
Dispose of the skins, allow the skinned nuts to cool slightly.
5-grain and oatmeal along with Put the oat bran, the flaxseed and the banana chips in a very large bowl and mix well with a large spoon. Add the slightly chopped hazelnut kernels and stir in.
Put the sunflower oil and the chocolate in large pieces in a small saucepan. Heat at low temperature until the chocolate is completely melted.
Pour the warm mixture over the flakes. Using a fork in one hand and a spoon in the other hand, stir the muesli mixture very thoroughly. I make movements like a salad cutlery and mix the flakes from the bottom up again and again. It is important that everything is distributed very thoroughly and that every oatmeal comes into contact with the oil mixture. When small lumps are formed, you should keep pushing them apart.The muesli should really be spread evenly over the whole sheet and pressed evenly, as if you were smoothing a cake.
Insert the sheet into the lower third of the preheated oven and bake the muesli for about 12-15 minutes until it turns golden brown and crispy and smells slightly. But each oven is different, so start with 12 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough for you.
Take the baking tray out of the oven and put it on a wire rack , Allow metal and cereal to cool completely. In the beginning, the cereal is still very soft when it comes straight from the oven. Only when it cools it is firm and crispy and a kind of "cereal plate". Once this is completely cooled, you can now break the muesli into pieces, divide with a spatula or grind between the hands to the desired size. Add chocolate chocolates or chopped milk chocolate to the chilled muesli.
Then pack them airtight, preferably in a glass or plastic container and consume within 1 month.