GRANOLA AND MÜSLI

One of the greatest foods I have discovered since living in America is granola... and chocolate chip cookies and my husband’s killer hamburgers and Caesar salad and fish tacos and... granola. I try to eat wholesome, balanced and healthy foods, and most often my breakfast consists of German Müsli with whole milk and fruit. And I have been happy with that until I learned how to make granola from Nina Laden while assisting at the Farm to Table Cooking School. It started with adding just a little granola to my Müsli then slowly the ratio changed - Somehow the granola is kicking out the Müsli... And I find myself making granola once a week!  

For the Granola

  • 5 cups of rolled oats
  • 2 cups of raw almonds coarsely chopped
  • 1 cup of raw pumpkin seeds (or sunflower seeds or both)
  • 1/2 cup of flax seed
  • 2 tablespoons of cinnamon
  • 1 tablespoon of sea salt
  • 3/4 cups maple syrup
  • 2 tablespoons vegetable oil plus more for baking dish
  • 1 -2 cups of dried fruit such as cranberries, apricots, apples or raisins

Preheat the oven to 350ºF. Mix the dry ingredients and spices. Add the maple syrup and oil. Toss well. Spread the mixture into a lightly oiled baking dish and beak for 45 minutes or until golden brown, stirring every 10 minutes to keep the granola from sticking together in large clumps. Remove from oven and keep stirring occasionally as the granola cools. When the mixture is cool, add the dried fruit. I like to add lots of cranberries and coarsely chopped dried apricot to mine. Nina shared that she likes to add coconut and ginger plus chopped pieces of her own dried apples. Store in an air tight container for up to 2 weeks. 

For the Müsli

  • 4 cups rolled oats
  • 1/2 cup rolled rye flakes
  • 1/2 cup rolled triticale flakes
  • 1/2 cup toasted wheat germ
  • 1/2 cup wheat bran
  • 1/2 cup oat bran
  • 1/2 cup raisins
  • 1/2 cup of chopped dates
  • 1/2 cup chopped walnuts or almonds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup of brown sugar

Mix the ingredients well and store in an air tight container for up to 4 weeks. 

I love adding a little (or more) granola to my Müsli together with some chopped apple and sliced banana or fresh berries. Or sprinkle it on top of honey laced greek yogurt and maybe finish with a rhubarb strawberry sauce. So good! 

SOURCE: NINA LADEN

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