Ingredients
- 200g of large oat flakes
- 100g of pumpkin and sunflower seeds
- 50g of crushed walnut kernels or almonds
- 80 g half-salted butter Beurrerie Échiré range
- 1 egg white
- 2 sprigs of chopped fresh rosemary or thyme
- A pinch of fleur de sel
Echiré semi-salted butter granola
Sweet
20
Prepare in advance
- Preheat your oven to 160°C.
- Gently melt the Beurrerie Échiré semi-salted butter in a saucepan with the chopped herbs.
- In a bowl, mix the oat flakes, seeds and almonds or walnuts.
- Add the lightly beaten egg white and the infused melted butter. Mix well to coat.
- Spread on a baking sheet, pressing down lightly to form blocks.
- Bake for 20 to 25 minutes, stirring gently halfway through.
- Allow to cool completely so that the granola becomes nice and crunchy.