Homemade Crunchy Granola

Homemade Crunchy Granola

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.

Homemade Crunchy Granola

  • 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


  1. Line a baking tray with parchment paper and preheat the oven at 150 C degrees.
  2. 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.
  3. Spread the mixed oats onto the baking tray thinly and bake for 15 minutes.
  4. 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.
  5. Take the tray out and drizzle the honey all over. Bake for another 2 minutes and turn off the heat.
  6. 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.

Homemade Crunchy Granola


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