I’ve been OBSESSED with my homemade granola muesli for about a year now and I just have to share it with you. You will love it and will never ever again need to eat that “fake healthy” store bought granola that is just full of sugar and who knows what other crap?!
I make this about once a week, because my husband cannot start his day without his first breakfast (he has two: one at 5am and a second at 8am) being some type of muesli and yoghurt. I also make a great Bircher Muesli, which I’ll share in a future post.
NOTE: This is also a recipe that Caroline, the vegetarian (or pescatarian to be more precise), does not have to tweak in order to enjoy. There is no need to replace any ingredient with tofu… Haha! ;)
Dry Ingredients:
- 5 dl oats
- 2 dl rice puffs
- 1 dl sunflower seeds
- 1 dl pumpkin seeds
- 1 dl slivered almonds
- 1 dl chopped walnuts
- 1 dl chopped hazelnuts
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- 2 teaspoons cinnamon
- ¼ teaspoon salt
Wet ingredients:
- ¾ dl coconut oil
- 3 tablespoons liquid honey
- 2 tablespoons peanut butter
Instructions:
1. Pre-heat oven to 175ºC.
2. Mix all the dry ingredients in a large bowl.
3. Carefully melt coconut oil, honey and the peanut butter on the stove. Mix it into the dry ingredients.
4. Spread out onto a tray covered with parchment paper.
5. Place in the middle of the oven for 20-25 minutes. Stir once or twice (or thrice!) during the roasting.
6. Turn off the heat and let the tray cool in the oven for an hour or two until it’s dry and crunchy. Maybe open the oven a little bit to let some of the hot air out for a few minutes.
7. Pour the muesli into an airtight jar.
My favourite way to eat it is with plain Greek yoghurt and corinthians (dried currants) sprinkled on top. But you can of course use any dried fruit like raisins, apricot, prunes, goji berries, blueberries, cranberries, etc.
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