I like to be generous with the amount of nuts in my granola since I usually just use it as a sprinkle for the top of my yoghurt. Feel free to dial down the nuts.
Make sure you use real whole oats (not quick) so you get lovely whole grains of toasted oats. Double this recipe if you have an extra oven tray handy.
The trick to making granola is knowing when it’s done. Use the colour as a guide but be sure and taste some when it has cooled down to make sure it’s crunchy. Warm oats won’t be crunchy even if they’re completely cooked.
1C honey or golden syrup
7C (750g or 1 1/2lb) traditional or steel cut rolled oats.
2C (300g or 2oz) whole almonds
Preheat oven to 150C. Place honey or golden syrup in an oven tray and heat for about 5 minutes, or until it is nice and runny.
Stir through oats and almonds until everything is evenly coated in the honey. Bake for approximately 1 hour, stirring ever 15 minutes or so until the oats and almonds are golden brown.
Allow to cool and taste to ensure it is nice and crunchy – if not return to the oven for a while longer.
Will keep for a few months in an air tight container.
home made natural muesli
This is more of a list of ingredient than an actual recipe. Feel free to add in or subtract depending on personal preferences and availability.
There are two things that make the biggest impact on muesli shelf life. First are nuts – their high fat level means they are prone to rancidity.
The second watch out is moisture transfer from dried fruit to the oats. This means your fruit goes hard. Things with a skin like dried cranberries, sultanas or raisins tend to keep soft. As much as I love juicy prunes, they dry out in muesli.
rolled oats (steel cut or traditional)
nuts (choose from macadamias, pistachios, hazelnuts, walnuts or almonds)
dried fruit (choose from cranberries, raisins, apricot, dates, paw paw)
Combine your chosen ingredients adding a little bit more of this and a little bit more of that until your mixture looks good.
Store in an airtight container for 3-6 months.
*Note. My Dad was telling me he was talking to a linseed farmer. Apparently they are very difficult to grow and require a whole swag of chemicals. Make sure you choose organic if you do decide to go down the linseed path.
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