Muesli of the week: homemade crunchy granola - Today: peanut crunch granola with chocolate

Muesli of the week: homemade crunchy granola - Today: peanut crunch granola with chocolate

Dear people, I can hardly believe it, but now it's already anniversary week! For 10 weeks I am happy to bless you (hopefully!) With new cereal creations for the weekend. I hope you have come to the taste in the meantime. It's me anyway and there's no end in sight for now. Spontaneously I think of 3-5 ideas. But I'm always open for suggestions and always like to tinker something new. The diversity is truly limitless.

To celebrate the anniversary week, I also created my own "Muesli of the Week" pin board at Pinterest. There you will find all the collected pictures and of course it will be maintained.

Let's go to the jubilee cereal. This is inspired by my favorite darling: Peanut Butter Cup by Ben and Jerry's. A dream in the mug. I could sit in it. The same applies to the chocolate peanut butter rabbit in it. Glorious. Although I do not really like peanut butter otherwise. I can only eat peanut butter and jelly toast in the US - I can not get it down here. And peanut sauces are often too obtrusive to me. Otherwise, I'm really a big fan of peanut flavor. So how do you get the ice into the cereal bowl?

For me, the full peanut flavor comes>


200 g of oatmeal, large leaf or pungent oatmeal
200 g of spelled flakes, large leaf
100 g Wheat bran
100 g roasted, unsalted peanuts
150 g unsalted peanut butter, chunky
60 g sunflower oil, native and as mild as possible
75 g mascobado sugar or other brown cane sugar
50 g whole milk Grated chocolate


Preheat the oven to 160 ° C top and bottom heat.
Generously lay out a large baking sheet with parchment paper, so that too stand up one rim.

Place the oat and spelled flakes along with the wheat bran and peanuts in a very large bowl and mix well with a large spoon.

Peanutmeal, sunflower oil and brown sugar Put together in a very small saucepan. Slowly heat at low temperature until the sugar has largely dissolved. Do not over heat, just let it warm and liquid.

Pour the hot 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. It usually takes a few minutes for me to have a perfect mass with no lumps and no dry spots.

Slice the cereal mixture from the bowl onto the baking sheet lined with baking paper and place it on the tray with the help of a fork or spoon to distribute. 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 10-12 minutes until it turns golden brown and crispy and smells slightly. But each oven is different, so start with 10 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough. Possibly. mix thoroughly after about 6-7 minutes, press again and place in the oven again for the same time.

Remove the baking sheet from the oven and place 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 has cooled completely, you can now break the muesli into pieces, divide it with a spatula or grind between the hands to the desired size.
Only when it is completely cooled, the grated chocolate mix carefully and loosely pack airtight, preferably in a glass or plastic container and consume within a few weeks.