🍳 Crunchy Granola with Mulberries

Name: Crunchy Granola with Mulberries
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil (30 g); 50 g cashew nuts; 50 g pecan halves; 50 g cereal flakes (e.g. oats or spelt); 1 tbsp agave syrup (15 g); 1 pinch salt; 1 tsp cinnamon; 1 tsp cardamom; 4 tbsp dried mulberry; To taste: almond drink (almond milk)

314 kcal · 30 min · 4 servings

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Ingredients

2 tbsp coconut oil (30 g)
50 g cashew nuts
50 g pecan halves
50 g cereal flakes (e.g. oats or spelt)
1 tbsp agave syrup (15 g)
1 pinch salt
1 tsp cinnamon
1 tsp cardamom
4 tbsp dried mulberry
To taste: almond drink (almond milk)

Instructions

1. Heat the coconut oil in a small saucepan over medium heat until it is liquid.
2. Break the cashew nuts and pecan nuts into rough pieces.
3. Mix the liquid oil with the nuts and cereal flakes in a bowl.
4. Stir the agave syrup, a pinch of salt, cinnamon, and ground cardamom into the mixture.
5. Line a baking sheet with baking paper.
6. Spread the granola mixture evenly onto the prepared baking sheet.
7. Preheat the oven to 180 degrees Celsius conventional heat (alternatively 160 degrees Celsius fan or Gas level 2 to 3).
8. Bake the granola for about 15 to 20 minutes in the preheated oven.
9. Stir the mixture several times during baking to ensure it becomes evenly crunchy.
10. Allow the granola to cool down completely.
11. Gently fold the mulberries into the cooled granola.
12. Enjoy the granola as you like with a splash of almond milk.

Nutrition per serving

kcal: 314
Protein: 7 g · Fett/Fat: 23 g · Carbs: 19 g