Super-Chrunchy Cacao-Nut Granola w/Hazelnut-Cinnamon Milk

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!

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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)

TOPPINGS

fresh Blueberries

Raspberries

Strawberries

Pomegranate Arils

1. Preheat the oven to 160° C (circulating air) and add parchment paper onto a baking sheet.
2. Add the seeds, chopped nuts & puffed amaranth into a large bowl, stir.
3. In a blender, mix the medjool dates with the water, maple syrup & vanilla bean paste until smooth and creamy.
4. Add the date-mixture and the cacao powder to the bowl and mix with your hands until the whole mixture is slightly moist.
5. 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.)
6. For the nutmilk, add all ingredients to a blender and blend until smooth and creamy for about 2-3 minutes.
7. 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!;)

Happy testing,

x N

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Source: EatBetterNotLess.com