1/2 cup (50g) oat flakes
4 tablespoons (40g) sugar
1 package (110g) Teens Chocolate
3 tablespoons (20g) almonds, blanched and toasted
2 tablespoons (20g) white raisins
4 tablespoons (50g) apricot, chopped
4 tablespoons (40g) chopped dried banana, 4 tablespoons (30g) fresh coconut cut in cubes of 0.5cm
About 1/2 teaspoon orange finely grated and half teaspoon (5g) ground cinnamon

Makes 356g (approximately 3 and a half cups)
Preparation time: 15 minutes –
Cooking time: 5 minutes
Tip: To toast almonds: cut the blanched almonds and take them to the preheated oven or brown them in a nonstick skillet.
For the orange zest not to become bitter, do not use the white part of the peel. Add the Teens before serving to prevent crispness.
Variation: Serve granola on banana/ ice cream/ fruit salad/ yogurt/ fruit, etc.


  • In a skillet, heat the oats and sugar constantly stirring until caramelized. Put into a baking pan to cool.
  • Cut Marilan Teens in half and add in a bowl with oat crunchy, almonds, raisins, apricot, banana and coconut. Add and mix the zest and cinnamon.
  • Keep in a tightly sealed jar for up to 2 days.
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