Ingredients for 2 glasses
170 g Vorarlberg Riebel corn semolina
120 g spelt flakes
140 g coarse rolled oats
75 ml forest honey
80 g coconut oil
50 g walnuts
70 g hazelnuts
50 g dried strawberries

Tip: add 1/4 tsp bourbon vanilla

Preparation
Preheat the oven to 200°C fan oven. Line a baking tray with baking paper. Alternatively, prepare an oven dish (33x20 cm).

Place the Vorarlberg Riebel corn semolina, spelt flakes and rolled oats in a bowl and mix together. Add the forest honey and coconut oil and mix together. Press the mixture together a little with your hands to create small crispy pieces. Then mix in the nuts.

Place the granola on the baking tray or in the baking dish.

Reduce the oven temperature to 180°C and bake the granola in the hot oven for 18-20 minutes until crispy. After about 15 minutes of baking time, stir the granola with a wooden spoon. If necessary, leave in the warm oven for another 3-5 minutes.

Leave the baked granola to cool. Fill the preserving jar with half of the dried strawberries. Then fill with granola up to approx. 3 cm below the wheel. Top with the remaining strawberries and close the jar. It will keep for several weeks once sealed.

Recipe: Jessica Lerchenmüller, vollmundig.org