A protein- and fiber-rich granola, caramelized with hazelnut butter and maple syrup, for an indulgent and nourishing breakfast.
Ingredients
- 150 g rolled oats
- 60 g soy crisps
- 20 g chia seeds
- 40 g mixed nuts
- 20 g puffed rice
- 20 g plain cornflakes
- 35 g 100% hazelnut butter
- 30 g maple syrup
- 1 pinch salt
- 1 tsp ground cinnamon
- 20 g freeze-dried strawberries
- 20 g xylitol chocolate drops
- 200 g 0% fat fromage blanc
Method
- In a large bowl, combine the rolled oats, soy crisps, chia seeds, mixed nuts, puffed rice, and cornflakes. Add the ground cinnamon and salt. Stir well to distribute everything evenly.
- Gently warm the hazelnut butter with the maple syrup in a small saucepan over very low heat or in the microwave (for a few seconds), until the mixture is smooth and fluid. Do not let it boil.
- Pour the warm hazelnut butter and maple syrup mixture over the dry ingredients. Mix vigorously with a spatula or by hand (wear disposable gloves) until every grain is well coated. The mixture should be moist and clumpy.
- Preheat the oven to 160°C on the convection setting. Line a baking sheet with parchment paper. Pour in the mixture and spread it into an even layer. Press down firmly with the back of a spoon or a glass to compact it and form one solid slab.
- Bake for 18 to 22 minutes. Watch the color: the granola should be golden and slightly caramelized around the edges. It will firm up as it cools, so do not let it brown too much.
- Remove the baking sheet from the oven and let the granola cool completely without touching it. Do not stir or break it up while it cools; this allows large clusters to form.
- Once cold, break the granola into pieces of the desired size. If desired, gently mix in the freeze-dried strawberries and xylitol chocolate drops. Store in an airtight container.
Nutrition
Per serving
- Energy
- 205.3 kcal
- Protein
- 9.65 g
- Carbohydrate
- 24.73 g
- Fat
- 8.1 g
- Fibre
- 4.69 g
- Calcium
- 82.32 mg
- Iron
- 2.16 mg
- Magnesium
- 53.83 mg