Build Your Own Homemade Granola (Muesli)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Calories
365 kcal
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Course
Breakfast
Build Your Own Homemade Granola (Muesli)
Description
To make homemade granola, rolled oats, nuts, seeds, and coconut flakes are combined with spices and a pinch of salt as dry ingredients. Sweeteners like honey or maple syrup and fats such as melted butter or oils are mixed separately with flavor extracts. For loose granola, the wet and dry ingredients (excluding dried fruit) are combined, baked at 150°C (300°F) while being stirred occasionally until golden, then cooled and mixed with dried fruit. For clumpy granola, egg whites are whipped and incorporated into the mixture, which is baked at a lower temperature (140°C/280°F) without stirring to encourage clusters to form, then cooled in the oven with the door ajar to firm up. This recipe encourages experimenting with flavors such as vanilla, cinnamon, or orange blossom and using various nuts and dried fruits to customize to taste and texture preferences.
Granola can be stored in an airtight container, making it a versatile breakfast or snack option that is easy to prepare in advance and adjust according to personal preference for sweetness and crunch.
Ingredients
Dry Ingredients:
- 4 cups / 360 g rolled oats not steel cut or quick cooking
- 1 cup coconut flakes (or more nuts or oats)
- 1 cup nuts eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds, raw
- 1/2 cup dried fruit (eg. chopped apricots, apple, pineapple, raisins)
- 1 tsp your favourite spice (eg. cinnamon, pumpkin spice, gingerbread mix)
- 1 pinch salt
Wet Ingredients:
- 1/3 cup sweetener eg. honey, maple syrup, agave, see note 2 for Brown Sugar
- 1/3 cup fat (eg. melted butter, canola oil or coconut oil)
- 1 1/2 tsp Flavouring (eg. vanilla, almond essence, orange blossom)
CLUMPY Granola:
- 2 egg white
Instructions
LOOSE Granola:
- Preheat oven to 150C/300F.
- Combine Dry ingredients, excluding dried fruit.
- Combine Wet ingredients.
- Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
- Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
- Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
- Preheat oven to 140C/280F. Line a large baking tray with baking paper.
- Combine Wet excluding egg whites.
- Combine Dry including dried fruit.
- Whisk egg whites with fork until foamy.
- Mix Wet and Dry in a large bowl, then mix through egg whites.
- Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
- Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
- Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
- Once cool, break into clusters. Store in an airtight container.
Notes
- Customize granola flavors by adding spices like cinnamon or pumpkin spice, and varying nuts and dried fruit to suit your taste.
- For loose granola, stir the mixture during baking to prevent burning and ensure even toasting.
- Clumpy granola is achieved by folding whipped egg whites into the mixture and baking without stirring, then cooling in the oven with the door slightly open to set clusters.
- Add dried fruit after baking to avoid burning the fruit during the toasting process.
- Store granola in an airtight container to maintain freshness and crunchiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 365cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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