This is one of many variations on the muesli theme that I recently made. I’m a firm believer that muesli and granola can be concocted from whatever you have in the store cupboard by way of grains, seeds, nuts and dried fruit.
The variations are endless. I regularly visit The Source at Balmain, a treasure trove of all of the above plus flours, sugars, honey and oils.
I toasted this batch to make granola. Not a particular fan of Neil Diamond, however, I like any song named after food!
I added a little honey and oil to the mixture for extra crunch and to make it “clump”. When I’m being ultra healthy, I leave them out, but the result, while virtuous, is not as moreish!
2 cups rolled oats
1/2 cup kapai puku seed mix
1/2 cup spelt flakes
1/4 cup pistachios
1/4 cup chopped pecans
1/4 cup coconut flakes
1/4 cup any neutral vegetable oil
1/4 cup honey (any honey – but a lovely bush honey will give a robust flavor to the granola)
Any dried fruit you fancy: I used raisins, sultanas, apricots and figs
Preheat the oven to low, about 140 degrees C. Combine the grains, nuts and coconut in a bowl.
Gently heat the oil and honey in a microwave or in a saucepan on the stove top to combine. Stir into the mixture.
Remove from the oven, and when cool, add the dried fruits.
Serve with milk, yoghurt or fresh fruit. I often mix the granola with other cereals for different textures and tastes.