MÜSLI BOWL - with hibiscus sugar (sugar-free because with birch sugar)


60 g mixed kernels (e.g. cashew nuts, almonds, hazelnuts)
100 g pithy oat flakes
2 tbsp canola oil
3 tablespoons liquid honey (alternatively: maple syrup or agave syrup)


600 g mild natural yoghurt (1.5% fat)
1 teaspoon of liquid honey
1 tsp lemon juice
2 teaspoons hibiscus sugar (sugar free) COOKandGRILL
125 g fresh raspberries
125 g fresh blueberries
200g fresh strawberries _
dash of oat milk (optional)
Preheat the oven to 160 degrees . Roughly chop the seeds/nuts, mix with the rolled oats, rapeseed oil and honey. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake the mass in the oven for approx. 15-20 minutes , turning occasionally so that the granola is nice and crispy on all sides. Take out the finished granola and let it cool down completely.
Mix together yoghurt, honey and lemon juice. Divide yoghurt among muesli bowls.
wash berries. Pick raspberries and blueberries. Clean strawberries, cut in half, if necessary cut large ones into smaller ones. Arrange the berries and granola on the yoghurt and top with hibiscus sugar as an eye-catcher.
if you want, add a shot of oat milk.
TIP: If you like, you can also prepare the granola in larger quantities. Pour the granola into preserving jars when completely cooled. Stored dry and tightly closed, it keeps for about 10 days.