After years of making my own granola, I discovered a new granola recipe that we call “muesli,” as it’s closer in appearance and consistency to that cereal than to “regular” granola.
Mark’s “Muesli” (variations on a theme by John Robbins, “Sunny Nutty Granola” from May All be Fed: Diet for a New World)
8 Cups Rolled Oats
1 Cup Wheat and/or Oat Bran
1 Cup Chopped Nuts (Almonds or Walnuts)
1 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1 Cup Sesame Seeds
2 Cups Raisins
2 Tsp Cinnamon
1/2 Cup Honey
Preheat oven to 275°.
Combine and stir together all ingredients but raisins, cinnamon and honey.
Spread on cookie sheet, bake for 30 minutes, turning and mixing halfway through.
Put toasted mixture in mixing bowl, add raisins and cinnamon. Drizzle honey over all and mix thoroughly. Cool completely before storing in an air tight container.
I measure the honey in a Pyrex cup, and set it near the stove vent to warm while the oven preheats and the dry mixture toasts. This makes it much easier to pour.
The original sunny, nutty granola used maple syrup instead of honey, and wheat germ. I used what we have on hand, which meant honey, and no wheat germ. I added several ingredients from the granola recipe, particularly the flax seed.
This recipe is more energy efficient, baked at 100° less, and less mixing means less opening the oven. It amazes me that a reasonable cereal results from mixing the honey with the hot dry mix rather than mixing first, then baking. The nuts (we use almonds) are a very expensive ingredient, which I’d prefer to omit, but it really makes the recipe work.
This recipe has clumped up in the plastic cereal pitcher we store it in sometimes. A thorough shaking before pouring breaks it up pretty well.
Not long after we tried this recipe, we found another one that may be even healthier than this one. I’ll describe that next time.