Description
These little granola soufflés combine freshly roasted oats and nuts taken right from the oven mixed with maple syrup, which gives this granola a sweet, delicious flavor. Drizzle some melted chocolate on top. Top with a dollop of yogurt. Add a little ice cream. Devour it plain. Spread on some peanut butter. Whatever you want to do, one bowl of this is the perfect breakfast on any day.
Ingredients
- ½ cups Hazelnuts, Chopped
- 1 cup Rolled Oats
- 1 cup Whole Wheat Flakes Cereal
- 2 Tablespoons Butter
- ¼ cups Pure Maple Syrup
- ½ teaspoons Vanilla Extract
- 1 cup Dried Fruit
- 1 pinch Salt
Preparation
Preheat oven to 350°F. Chop nuts in a food processor (or by hand). Spread nuts and oats on a baking sheet and bake for 7 minutes. Remove from the oven and add wheat flakes to the sheet. Bake for 3 more minutes, or until fragrant and starting to brown, about 10 minutes total.
Heat the butter and maple syrup in a medium saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 1 to 3 minutes. The bubbles will start out small and increase to about 3/4 inch or larger when the mixture is done. Stir in vanilla. Immediately pour the toasted oat mixture into the maple syrup and butter. Add dried fruit and salt and stir until completely coated.
Coat eight small soufflé bowls with cooking spray and press the granola into the prepared bowls using a spatula or your fingertips (the mixture will be sticky!). Let cool for 20–30 minutes.
