Granola, Plain and Simple

I have enjoyed eating granola for many years.  That is, until we visited the United Kingdom this past spring and we were served Muesli almost every morning for breakfast. I so enjoyed eating this new oat product that I now rarely eat Granola. The fact that Muesli doesn't contain any sweetener was an encouragement to make the switch, but I still enjoy Granola on occasion.

Favorite Granola

Favorite Granola Recipe    
7 c. old-fashioned oats (1# 10.5 oz.)
1/3 c. shelled sunflower seeds (2 oz.)
1/3 c. raw pumpkin seeds (2 oz.)
3/4 c. wheat germ
1/2 c. almonds (4 oz.)
1/2 c. pecans, pistachios or hazelnuts
1/2 c. maple syrup
1/3 c. honey
3 T. canola
1 1/2 T. vanilla extract
dried fruit (optional)

Mix oatmeal, seeds, wheat germ and nuts together. Premix the wet ingredients, then mix these with the dry ingredients. Spread into a jelly roll pan and bake at 300 degrees for 45 minutes, stirring every 15 minutes. Remove from oven and add any assortment of dried fruit. Cool and keep in air-tight container.

Toasted Oat and Ginger Muesli

Toasted Oat and Ginger Muesli

8 cups old-fashioned oats

1 cup unsweetened coconut flakes

1/2 cup pumpkin and sunflower seeds

1 1/2 cups coarsely chopped dry roasted almonds, pecans or hazelnuts

1/2 cup coarsely chopped candied ginger

1/2 cup chia seeds

Place two racks in the center and upper third of the oven. Preheat oven to 350 degrees F. 

Place oats on an ungreased and unlined baking sheet. Place coconut on a second ungreased and unlined baking sheet. Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes. Coconut browns quickly, keep an eye on it. Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut nuts and Chia seeds. That’s it. Just toss it all together. To store, place in airtight jars or a well sealed plastic bag.

Prepare muesli the night before, or at least a few hours before you’d like to serve it. To serve, scoop desired amount of muesli into a bowl of plain yogurt. Top with fresh fruit.   Cover and place in the fridge overnight, or for at least 2 hours. When ready to serve, drizzle with pure maple syrup and enjoy.