Muesli of the week: Homemade Crunchy Muesli - today: Granola to go - Trail Food Power Cereal Bar

3 months cereal. 12 weeks, every week a new creation. I still enjoy that a lot, but in the last week I've had a bit of pondering. Does the project still make sense? Can you still see cereal? Or is it good now? Actually, I thought about making the cereal of the week so slowly to die in beauty. When I told a few friends and blogger colleagues, I got horrified looks. Ok, ok, too early, the project is still too young. But to bring in a bit of variety, I'll expand the spectrum a bit. That's why today there is cereal bar !

Muesli bars - these are practical muesli pies to take away. Whether as a quick breakfast, because there is not enough time in the morning, as a power boost before the sport or as a small snack in the office, when the afternoon low just gallops on one. That's why I think that cereal bars also fit wonderfully into this series. For a long time I wanted to try different variations of home-made granola bars. They range from raw and healthy to baked and sticky-sweet, with nuts, puffed rice or chocolate. And of course, in between.

The beginning now makes just such a middle ground. I call him the Trail Food Power Bar. A classic mixture with different nuts, raisins and honey. No chocolate, no frills. A simple, strong cereal bar, which gives new power very quickly. The preparation is really super easy and similar to the crunchy muesli.

The ingredients are also very similar to the granola, but here I supplemented the basics with a Bio Studenfutter mixture. There are: raisins, sultanas, blanched almonds, hazelnut kernels, cashews and walnut kernels - quite classic. But as always: everything mixes according to your own taste. If you do not like raisins, just go for a raisin-free mix or take a simple walnut mix instead of the trail mix. The important thing is that it has a good bite and the weights are correct. Coconut oil does not taste so strong later, I like to use it for such things, because it does not go rancid as fast as butter and has a great texture. It also smells great!

It is important that you press the cereal mixture very well in the baking pan and evenly distributed. Overall, the mixture is a bit softer and wetter than the normal crunchy mixture. It has to be distributed very tightly in the mold, so that you can cut bars from it later.

Coconut oil and honey provide here for the great taste and the classic consistency. By roasting in the oven, the taste of the different nuts is enhanced - I think that's great. For durability, I can not give reliable information - the bars should be kept airtight in any case - then they tend to remain soft, but just a few days fresh.Then you know what's inside and get super power for your brain and body directly. A muesli bar according to this recipe is quite large and also quite filling. But it contains only 5 g fat from coconut oil, plus the nuts it contains. 10 g sugar from the honey and the brown sugar are also included. Still better than a chocolate bar. Unfortunately, the amount of honey can not be reduced without the consistency of the bar suffers. The brown sugar is a bit to compensate for the honey taste - it is supposed to be a muesli bar, not a honey cake. He can also be left out. Here is the recipe for the first time. Have fun and try it!

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Trail Food Power Granola Bars

Servings: 20

Ingredients

  • 100 g of sliced ​​almonds
  • 150 g of coconut flakes
  • 200 g trail mix
  • 50 g wheat bran
  • 100 g K okosoil
  • 150 g of creamy honey
  • 50 g of Organic Mascobado Sugar
  • 1 tsp vanilla extract (optional)

Preparation

1 Preheat oven to 160 ° C top and bottom heat. Lay out a baking tin about 30 x 40 cm in size and a margin of at least 5 cm high with baking paper, so that there is also an edge.
2

Oatmeal flakes with the almond flakes, coconut flakes, trail mix and wheat bran in a very large bowl, all in one mix big spoon thoroughly.

3

Put the coconut oil, honey and brown sugar together with the vanilla extract in a small saucepan. Bring to a boil over low heat and simmer gently for about one minute until everything dissolves and mixes well.

4

Pour the hot mixture directly 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. It usually takes a few minutes for me to have a perfect mass with no lumps and no dry spots.

5
Spread the cereal mix from the bowl onto the sheet of baking paper and spread it on the tray using the fork or spoon. The muesli should really be spread evenly on the whole sheet and pressed evenly, as if one sweeps a cake smoothly.Allow metal and granola bars to cool completely. It takes about 1-2 hours. Then the mass can be carefully lifted out of the mold with the help of the baking paper. Place on a work surface, cut the margins evenly and straight, and cut about 20 cereal bars with the help of a large knife.
8
For further storage, store airtight and enjoy within a few days.