Muesli of the week: homemade crunchy granola - Today: macadamia-white chocolate granola
It's muesli Friday again, juchu! Today again with a hammer mix, perfect for the decadent weekend breakfasts!
There's just a combination that always works. Apple and cinnamon, strawberries and cream, caramel and salt. And just like the long-time favorite of roasted and salted macadamia nuts in combination with white chocolate.
Everyone knows the cookies in this flavor. I have also blogged out years ago: Macadamia White Chocolate Favorite Cookies. Even as a blondie, the combination works wonderfully: blondies with white chocolate and salted macadamias.
So why not even a crunchy cereal in the tastiest of all flavor combinations?!
I've been puzzling and tweaking and finally realized: even in muesli, the macadamias must be roasted and salted. That's so good and tasteful. Although normal macadamias are also tasty, they go down a bit.
White chocolate has to go twice as clean - that's the second finding. Once I melt white chocolate for the liquid mixture. It will be baked. And then, at the very end, some small pieces of white chocolate are added to the muesli. If you do not get white chocolate chips (I bought them in England), you just chop or grind plain white chocolate.
When we get a touch of malty-caramelized whole cane sugar and a very mild rapeseed oil, we've reached the jackpot mix ! 100 points for this muesli treat!
Macadamia white chocolate granola
ready for about 700 g muesli (about 14 portions of 50 g each)
200 g of oatmeal, large leaf or pungent oatmeal
200 g of spelled flakes
50 g of wheat bran
50 g of oat bran
125 g of roasted and salted macadamia nuts
40 g of rapeseed oil, native and mild as possible
50 g of white chocolate, in coarse pieces
30 g (2 tablespoons) of whole cane sugar
to taste: 50 g white chocolate, grated, as chocolate drops or coarsely chopped
The oven to 140 ° C convection or 160 ° C Preheat upper and lower heat.
Generously lay out a large baking tray with baking paper so that there is also an edge.
Place the oat and spelled flakes together with the two types of bran in a very large bowl and mix well with a large spoon. Coarsely chop the macadamia nuts: halve small nuts, quarter larger pieces better. Add to the muesli mixture and stir well.
Add rapeseed oil, white chocolate and whole cane sugar together in a small saucepan. Heat at low temperature and stir until the chocolate has completely melted and the sugar has dissolved somewhat.
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 arise, you should always press something 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 it with a spatula or grind between the hands to the desired size.
Depending on your taste, now the white chocolate drops or the chopped white chocolate under the cold muesli Mix it. Then wrap it airtight, preferably in a glass or plastic container and enjoy within a month.