So much yumminess in bowl makes you want to eat more and more! And it’s worth every single spoon!;)
As an official TAG Heuer “Friend of the Brand”, I was invited to the TAG Heuer headquarters a couple of months back together with the super cool NERVO DJane Sisters. When people ask me why TAG? What does a watch brand have to do with cooking? TAG promotes a healthy lifestyle and positive mindset which fits perfectly with “Eat Better Not Less” where eating is not just about eating or dieting, it’s about a lifestyle. My recipes are easy and healthy and TAG’s slogan “Don’t crack under Pressure” totally matches my philosophy!
The Nervo Sisters and I visited the manufacture & had a fun cooking session for which I prepared an official TAG Heuer “Don’t crack under pressure” Granola with this delicious Hazelnut-Cinnamon Milk. If you wanna check out the video to get a little insight, click on this link HERE!;)
I don’t wanna get on for to long and only kindly ask you to try out this recipe; it’s so so good and the prefect, filling, nutritious & probably most crunchy breakfast you can have! And make sure not to forget to make the Cinnamon-Hazelnut Milk with it, it adds so much freshness and a taste you don’t want to miss out on! Have fun baking and crunchin’!:)
Here we go!
SERVES 1-2 / GF, DF, VGN, RSF
makes approx. 10 portions
FOR THE CRUNCHY CACAO-NUT GRANOLA:
150 g sunflower seeds
150 g slivered almonds, chopped into smaller pieces
150 g hazelnuts, roughly chopped
150 g pecans, roughly chopped
80 g puffed amaranth
6 medjool dates
100 ml water
3 tbsp pure maple syrup
1 tsp vanilla paste
3 tbsp cacao powder
FOR THE CINNAMON-HAZELNUTMILK:
(makes 7.5 dl)
2 small bananas, ripe
14 ice cubes
1 dl water
2.5 dl hazelnut/ almond or soy milk
1 tsp cinnamon
1 tsp vanilla paste
1 pinch himalayan salt
2 tbsp pure maple syrup
2 heaped tbsp roasted hazelnuts
(or 1 tbsp hazelnut butter)
- Preheat the oven to 160° C (circulating air) and add parchment paper onto a baking sheet.
- Add the seeds, chopped nuts & puffed amaranth into a large bowl, stir.
- In a blender, mix the medjool dates with the water, maple syrup & vanilla bean paste until smooth and creamy.
- Add the date-mixture and the cacao powder to the bowl and mix with your hands until the whole mixture is slightly moist.
- Spread evenly onto the baking sheet and bake for 35-40 minutes. (after 20 minutes stir with a spoon so that it evenly bakes crunchy.)
- For the nutmilk, add all ingredients to a blender and blend until smooth and creamy for about 2-3 minutes.
- Serve with the granola, drizzle some on top & add fresh berries on top.
If you keep your nut-milk in the fridge, make sure to only use and drizzle it on top of your granola when it’s nice and cool. It’s also super delicious just to drink as a smoothie.
The granola you can keep in a closable jar for about 1-2 weeks. It’s best when it’s fresh though- just like everything tastes best when fresh!;)