Apricot granola

Apricot granola

15 Min. Active
35 Min. Total
520 kcal per 100 g
vegan, lactose-free
Nutritional value / 100 g: Fat: 33 g, Carbohydrate: 37 g, Protein: 13 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Cooking spoon
  • Knife
  • Oven mitts
  • Cutting board
  • Kitchen scales

Ingredients

550 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Granola mix

100 g hazelnuts
80 g soft dried apricots
50 g coconut strips
250 g rolled oats
50 g flaked almonds
3 tbsp sunflower seeds
3 tbsp apricot jam
3 tbsp sunflower oil

How it's done

The kids can help at the marked areas .

Granola mix

100 g hazelnuts
80 g soft dried apricots
50 g coconut strips
250 g rolled oats
50 g flaked almonds
3 tbsp sunflower seeds
3 tbsp apricot jam
3 tbsp sunflower oil

Roughly chop the nuts and dried apricots, place in a bowl. Roughly crush the coconut strips, add to the bowl with the rolled oats, almonds and sunflower seeds, mix. Add the jam and oil, mix well until the ingredients bind together.

Spread the mixture onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C, turning 3-4 times. Remove, leave to cool.

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