When we were growing up my mom used to produce trays of home-made, freshly baked granola or muesli. The three of us kids could not even wait for the granola to cool down before we devoured it. Delicious eaten straight off the oven trays, it was even nicer with milk (it would turn a lovely brown colour from the honey in the granola and was delicious to drink on its own). The granola is also lovely served on top of Bircher muesli (or could even replace the oats in the muesli). Double the recipe if you want to have extra in stock. Nowadays it’s me who makes it for my children. They love it just as much as we did all those years ago.
3 cups rolled oats
1/2 cup sunflower seeds
80ml (1/3 cup) sesame seeds
1/2 cup slivered almonds or chopped hazelnuts
80ml (1/3 cup) dried coconut flakes
125ml (1/2 cup) sunflower oil
80ml (1/3 cup) good quality honey
125ml (1/2 cup) raisins or dried cranberries
- Combine all of the ingredients, except the raisins/cranberries, and sprinkle the mixture onto a large flat oven tray/s lined with baking paper. Bake at 170°C, stirring often, until golden-brown (20―25 minutes). Do not leave the muesli unattended as it can burn easily.
- Remove from the oven and cool on the tray (break up the granola a little as it cools and crisps up). Add the raisins or cranberries and store in an airtight container or glass jars.
Note: The granola will harden and crisp as it cools. You can add a further 1/3 cup of seeds such as flax, linseed and pumpkin seeds.
For variety, add vanilla or orange extract to the wet ingredients before combining and baking. For a decadent muesli, add in some chocolate or yoghurt chips.