What's Baking: Muesli

Once again I ran out of granola, so time to try a new recipe! At this point I just improvise and add in whatever sounds good. Since I often douse my morning yogurt and granola parfait with a healthy shake of ground cinnamon, I decided to add a little to this granola recipe. Because I didn't add in any fat to this recipe, the granola turned out a bit dry and is less clumpy than the other versions I have made. In fact, I think the resulting granola would make for a great bowl of muesli, served up with a bit of organic skim milk.

Muesli
makes about 6 cups

2 cups rolled oats
1 cup unsweetened shredded coconut
1 cup almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/4 cup raw sunflower seeds
1/4 cup toasted wheat germ
1/2 cup ground flaxssed
1/3 cup clover honey
1/4 cup dark brown sugar
1 teaspoon vanilla
2 cups dried cranberries
1 teaspoon ground cinnamon
organic canola oil spray

1. Preheat the oven to 350 degrees.
2. Place the oats, shredded coconut, almonds, pecans, and sunflower seeds on a rimmed baking sheet.
3. Bake in the oven for 4-6 minutes, or until the coconut is lightly toasted. Stir about halfway through the cooking time.
4. Remove from the oven and pour into a large mixing bowl; decrease the oven temperature to 325 degrees.
5. Add the wheat germ and ground flaxseed to the mixing bowl and stir to combine. Stir in the dried cranberries and cinnamon.
6. Combine the honey, brown sugar, and vanilla to a small saucepan. Heat over medium heat until the mixture begins to boil. Remove from the heat and pour over the oat mixture in the mixing bowl. Stir to combine.
7. Spray a 9"x13" glass baking dish with cooking oil. Spoon the granola into the baking dish and press down.
8. Bake in the oven for 20-25 minutes, or until the granola is golden brown.
9. Remove from the oven and allow to cool completely.
10. Once cooled, use a fork to break apart the granola and store in a container with a tight lid.


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