Nut muesli with blueberry yogurt
It doesn't get any crunchier than this: Our muesli with baked oat flakes and nuts tastes delicious, gives energy and provides the perfect crunch for brunch.
- 3 EL Honig
- Juice of 1 lemon
- 50 g rolled oats
- 50 g Cornflakes
- 75 g gelling sugar 2:1
- 100g mixed nuts (e.g. almonds, walnuts, hazelnuts or cashew nuts)
- 300g fresh blueberries
- 500g Greek cream yogurt
- To make the blueberry yogurt, wash the blueberries. Place half of the berries in a small saucepan with lemon juice and gelling sugar and simmer gently for 5 minutes. Then purée everything with an immersion blender and let it cool completely in the refrigerator.
- For the muesli, preheat the oven to 180°C (350°F). Roughly chop the nuts, bring the honey and 50 ml (1/3 cup) of water to a boil, then thoroughly mix in a bowl with the chopped nuts, cornflakes, and rolled oats. Spread everything evenly onto a baking sheet lined with parchment paper and caramelize in the hot oven for about 12–15 minutes, turning occasionally with a spoon.
- Mix the cold blueberry puree with the yogurt and divide between two bowls. Top with granola and the remaining blueberries.
- 50 g
- 50 g
Cornflakes
- 75 g
Gelling sugar 2:1
- 100 g
Nut mix (e.g. almonds, walnuts, hazelnuts or cashew nuts)
- 300 g
- 500 g
For the muesli, preheat the oven to 180°C. Roughly chop the nuts, bring the honey and 50 ml of water to a boil, then thoroughly mix with the chopped nuts, cornflakes, and rolled oats in a bowl.
Mix well. Spread everything evenly onto a baking sheet lined with parchment paper and caramelize in a hot oven for about 12–15 minutes until golden brown. Turn occasionally with a spoon.
Mix the cold blueberry puree with the yogurt and divide between two bowls. Add the granola and the remaining ingredients.
Add blueberries.
TIP: It's best to make a larger batch of the crunchy nut muesli. It can easily be stored in a screw-top jar for several weeks.
