I know, I know, there are thousands of recipes for toasted muesli (or granola) on the internet. But I’ve been fiddling around to try and make a healthy, not too oily, but not too dry recipe.
And I’ve hit on something pretty darn good! There is the base recipe, but then you can add to that according to what you have at the time. This batch was timed to coincide with a visit to a Lebanese nut shop, so we had a lot of extra delights to put in.
The best part is that many of these ingredients are easily accessible and may be in your pantry already.
It includes those wonderful staples such as rolled oats, raw honey, olive oil, shredded coconut, vanilla extract and sultanas.
All you need to make this recipe is an oven and a roasting pan.
Healthful Toasted Muesli (Granola)
Base recipe
Equipment
- Oven, roasting tray
Ingredients
- 5 cups rolled oats
- 1/4 cup honey
- 3 tbsp olive oil
- 1 cup shredded or desiccated coconut
- 2 tsp vanilla extract
- 1 egg white (optional)
- 1/2 cup sultanas
Instructions
- Preheat oven to 170 degrees (C).
- Mix all dry ingredients in a tray with sides so it doesn’t spill. A roasting tray is ideal.
- Warm the honey until runny and mix in olive oil and vanilla. Pour evenly over dry mix. Mix thoroughly.
- Now pour over the egg white and mix thoroughly.
- Place tray in the oven and set the timer for 10 minutes.
- After 10 minutes, take out the tray, turn the ingredients and return to the oven.
- Repeat until the muesli has baked for 30 minutes.
- Remove from oven and stir in the sultanas.
This recipe is super flexible, making it great for when you have certain ingredients on hand. Here are a few options for ways you can vary your muesli.
Add ins (examples of)
1/2 cup chopped peanuts
1/4 cup chopped almonds
1/4 cup sunflower seeds
1/4 cup chopped macadamias
1/4 cup chopped cashews
1/4 cup pistachios
1 cup LSA mix
Chopped dried fruit eg. apricots, peach, paw paw, apple, dates, cranberries
Rules for add ins
*For seeds and nuts, add these in at the dry mix stage.
*For dried fruit add ins, mix in when the muesli has finished baking.
Allow the muesli to cool before placing it in an airtight container. Serve with milk or use as a delicious topping on stewed fruit and yoghurt.
Also makes a delightful gift when placed in an attractive jar.
I hope you enjoy this recipe! Don’t forget to comment and let me know how yours turned out. If you love it, you could even leave me 5 stars 😉
We make our own granola as well. It is so good with a little yogurt. I was curious, we’ve never added an egg white. What does that do? Add more crunch?
BTW, we also make our own bread. Loved both your recipes.
Stay well!
I confess that I only add the egg white when I have surplus eggs (which is definitely not now!)
It gives the granola a pleasant, light crunch.
Love that you make your own bread too 😊
Kelly,
Thank you for the recipe, it looks delicious.
You’re welcome!
Great recipe Kelly. I’ve been making granola for years. I often use real maple syrup (I’m in Canada) instead of honey but both are good. I also add things like ground flax seed, wheat germ and sesame seeds. Almonds, walnuts, or cashews too. I love the coconut myself. Loads of ideas and variations. The oil can be changed up as well for a good quality sunflower or avocado oil, or even coconut oil 😊
I absolutely love maple syrup, but we only have it occasionally, it is too expensive here. Once our Canadian neighbour brought back a jar of creamed maple syrup and maple candies, they were so wonderful!
Hi Wendy, thanks for visiting!
Hi Kelly, That looks wonderful. I am busy drying a lot of fruit right now so definitely looking to make some more muesli. I love your blog! Best wishes, Wendy (aka Emeline on DTE)
I think you could definitely make that substitute Sue, I had thought about trying to substitute agave syrup, as I have a jar of that at the moment. I imagine the rice malt syrup would be sticky, so it should work fine. Thank you for visiting!
Kelly,
Your toasted muesli sounds delicious. I wonder if I could substitute rice malt syrup for the honey. I could try! I am going to clip this post into my Evernote recipe notebook. Thank you for sharing!