I am an oat person when it comes to breakfast on the go. My weekday mornings, like most others, are always on the rush. And no I don’t like skipping breakfast because drinking coffee on empty stomach is a big no-no. Which is why I love to have something quick,and filling before I rush out of the door trying to get to workplace as quickly as I can.
I have been eating soaked muesli for a while and in fact I loved it. I loved how oats has changed my digestive system and made it ‘healthy’ (if you know what I mean). Before coming to Australia, I rarely had oats; breakfast was always skipped, have a piece of white bread or some unhealthy stuff. It had actually, quite embarrassingly to admit, becoming a problem for me. So when I came here I started eating Uncle Toby’s muesli bars, but find it really sweet. Then I switched to Quaker Oats cooked raw oats, but it was just much time to cook oats over stove in the morning. So I tried soaking muesli with milk and then I was forever a muesli person since. However, I find my palate has changed since summer arrived, and ever since I was introduced to homemade Granola, aka Toasted Muesli. I know it contained slightly more sugar and oil compared to the good old plain muesli since everything is raw and untoasted, so these days I alternate between soaked muesli and these awesome golden crunchy granola. And when at nights when I do crave a bit of sweet endings, instead of eating chocolates, sweets or ice cream, I grab a small serving of granola instead. It is just so insanely satisfying.
- 3 cups untoasted muesli mix (I used Woolsworth HomeBrand Muesli Traditional)
- 1/2 cup nuts and of your choice (I used raw almonds and pecans), roughly chopped
- 1/2 cup dried fruits of your choice (I used cranberries), roughly chopped
- 2 tablespoon dried shredded coconut
- 3 tablespoon soft butter
- 1 tablespoon maple syrup
- 1 teaspoon honey
- Line a baking tray with parchment paper and preheat the oven at 150 C degrees.
- In a large mixing bowl, place all ingredients except honey and mix well till butter is no longer clumpy. I used my hands to mix using rubbing motion, instead of spatula.
- Spread the mixed oats onto the baking tray thinly and bake for 15 minutes.
- After the first 15 minutes, take the tray out and stir the granola with a dry spoon. Continue to bake for 10 to 15 minutes, until the granola turns light brown.
- Take the tray out and drizzle the honey all over. Bake for another 2 minutes and turn off the heat.
- Let the granola cool completely for an hour or so (depending on the weather/room temperature) before storing in an airtight container.
- You can opt for 3 cups of raw oats instead of pre-mix Muesli – which had other ingredients i.e. raisins, dried pineapples chunks, wheat bran etc.
- The end result granola is not sticky, unlike granola bars because the oats are spread thinly and loosely when it is baked in the oven.