The difference between granola and muesli is quite clear: granola contains honey (or corn syrup) and is toasted, muesli does not. And that’s becouse granola is an american invention (and over there people have a tendency to over-sweeten everything), and muesli is not. So this means that this recipe is a hybrid, as it has no sugar BUT is toasted. And yes, despite not having sugar, gets nice and crunchy just like granola. But fool you not, it’s still VERY caloric, as it packs a lot of nuts and seeds.
(or should we call it muesli?)
30 min 25-ish
- 175 groats
- 200 grrye flakes
- 60 grcoconut flakes
- 60 gralmonds
- 60 grsunflower seeds
- 60 grpumpkin seeds
- 35 grline seeds
- 35 grmellon seeds
- 1 grvanilla powder
- 200 grwater
- 60 grvegetable oil
- 120 grcranberries
- 120 grraisins
Of course you don’t really have to have everything, you can change ingredients based on what you have or what you find, add some types of seeds or flakes or nuts, change the vanilla with cinnamon, the dried fruit, etc. But as it is, the recipe is very well balanced. If I were you, I’d always keep in any variation of the recipe, the almonds and the coconut flakes: these two are the structural and flavour base to the all thing. But let’s do it, it’s quite easy.
- Set the oven at 200°C
- Chop the almond coarsely with a knife, and mix all the dry ingredients in a big bowl, except the dried fruit (cranberries and raisins)
- Mix together the water and the oil, and pour it on the mix and keep mixing: you’re gonna have a slightly unplesant blob of ingredients, but don’t despare.
- Line an oven plate with oven paper, and spread evenly the mix over it.
- Let it toast for 30 min at 200°C, mixing it a bit with a spoon after the first 15 minutes.
- Take the oven plate out, and let the toasted mix cool down to room temperature: this is when it becomes nice and crunchy!
- Add the raisins and the cranberries, or the dry fruit of your choice.
Best served on greek youghurt, with a swiff of honey. But again, you do you.