DE  |  FR  |  IT
all recipes Breakfast

 

Chocolate crunchy cereal

Method


Preheat the oven to 140 °C and line a baking sheet with parchment paper.
Melt the bionella or samba in a water bath.
Meanwhile, coarsely chop the hazelnuts and place in a bowl with oatmeal and cocoa powder.
Add maple syrup and liquid bionella or samba and mix everything together well.
Spread the mixture on the baking paper and bake in the oven for about 40 minutes. Turn every 10 minutes.
Let the crunchy cereal cool down and, if necessary, refine it with chocolate chips. Store in airtight glass or a storage jar.


HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


Rapunzel Naturkost © 2024 • Imprint & privacy protection privacy settingsPrint version