Muesli of the week: Homemade crunchy granola - today: Tropicana granola | Exotic Crunchy Muesli
I hope you enjoyed the small cereal bar trip last week. I still have a few of the bars here and they are still fresh and tasty and perfect for tired afternoons at the desk.
Still, we switch back to the spoonful of cereal today as usual. And matching the subtropical climate, this time there is a very exotic Crunchy Muesli called "Tropicana Granola". I found that somehow quite sensible. In Cologne we had the whole week around the 28-30 ° C, to humid air and rain, thunderstorms and even hail. Even at night it was barely cooler than 20 ° C. If we can not go to the South Seas, she just comes to us! And that's why I find exactly this muesli totally suitable. The perfect summer muesli!
The idea has been around in my mind for quite some time and now I've finally implemented it appropriately. The basis is a very simple crunchy cereal with coconut oil and crunchy almond pieces, which is supplemented after baking with the exotic ingredients such as grated coconut, banana chips, mango pieces and pineapple cubes. Again, may be mixed again: omit coconut and instead take papaya, replace mango with figs or banana with dates. Allowed is what tastes and promises exoticism! That's why I just took my favorite fruit and this time supplemented by fine grated coconut. Everything fits together perfectly and promises summer in the bowl! As always, I used organic fruit, which has been gently dried and partly still nicely juicy. You can find the ingredients as always in the organic supermarket, from Alnatura at dm or meanwhile even in more and more normal supermarkets. Have fun and try it!
Tropicana Granola | Exotic Crunchy Muesli
for about 900 g muesli (about 18 portions of 50 g each)
400 g oatmeal, Large leaf or pithy oatmeal
50 g of oat bran
100 g of chopped almonds
70 g of coconut oil, native
70 g of raw cane sugar
70 g of dried mango strips, roughly chopped
50 g of banana chips , coarsely crumbled
40 g dried pineapple chunks, roughly chopped
40 g fine coconut flakes
Place the oven at 160 ° C above and preheat bottom heat.
Spread a large baking sheet liberally with parchment paper so that there is also an edge.
Place oats together with the oat bran and almond pieces in a very large bowl and cook well with a large spoon
Add coconut oil and brown sugar together in a very small saucepan. Slowly heat at low temperature until well mixed. 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.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 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.
Only when it is completely cooled, the mango pieces, banana chips, pineapple pieces and coconut fluff loosely mix br> Then pack it airtight, preferably in a glass or plastic tin and consume within a few weeks.