200 g bilberries
50 g preserving sugar
1 knife tip of cardamom powder
600 ml whole milk
2 tbsp natural yogurt
2 tbsp honey
1 tbsp rapeseed oil
2 tsp ground cinnamon
100 g spelt flakes
2 tbsp puffed spelt
2 tbsp walnut kernels
1 tbsp crushed linseed
Simmer all the ingredients in a small pan over a medium heat for about 10 minutes. Divide among 4 clean jars and allow to cool down.
Stir the milk and yogurt together, then carefully pour into the jars with the bilberries.
Put the yogurt on a stainless steel tray in the bottom shelf position and leave to ferment and set at 40 °C for 8 hours using the steam mode.
Cover and leave to cool in the refrigerator.
Preheat the cooking space to 160 °C using the hot air mode.
Heat the honey, rapeseed oil and cinnamon in a pan over a low heat. Remove from the heat, add the rest of the ingredients and mix together well. Spread the mixture out on a baking tray lined with baking paper.
Bake in the middle shelf position for 20 minutes.
Sprinkle the granola over the yogurt, according to preference.
Keep any granola that is left in a closed container, away from moisture and direct light.
Steaming 100 °C for 7 Hrs 40 Mins
Remove the food from the cooking space. Prepare.
(Pre-)heat cooking space to 160 °C with Hot air
Preheating finished. Put the food in.
Hot air 160 °C for 20 Mins
Yogurt cultures can be used as an alternative to shop-bought yogurt. Follow the preparation instructions on the packaging.