I find muesli a pretty useful store cupboard ingredient, it’s filling, healthy and it goes a long way. If you look around you can find it quite cheaply available (HERE for example you can get 1kg for a little over a quid). Naturally it’s good for breakfast with some soya milk (I also get my soya milk quite cheaply HERE) but sometimes I get bored of muesli just as it is, so then I like to make it more interesting by turning it into little breakfast muffins, cookies, muesli bars, muesli loaf, or granola (aka ‘crunchy cereal’ as I’m used to thinking of it here in the UK).
If you use muesli as a base for granola then there are fewer other ingredients to have to include; as most of your fruit and nuts will already be there. I do like to add sunflower seeds though, a) because I love their nuttiness and b) because I often get these cheaply in bulk and always have plenty available; I get mine for £2.70 a kilo HERE.
Where a plain oil is called for such as in pan frying or baking, I frequently use rapeseed oil. Like olive, being low in Omega 6 means rapeseed oil’s omega ratios are better than many alternatives (see HERE). If you can’t easily find cheap rapeseed oil on the supermarket shelf (there are quite a few good quality cold pressed or organic products available now, but they are pricier), just look on the ingredients list of generic ‘vegetable oil’, and you’ll probably find it there; just not advertised as such on the label (see HERE for example).
I do eat honey, and get it from the ‘basics’ range of the supermarket for use in baking and hot drinks. Of course there are a number of vegan alternatives available now for those who prefer not to. I’m a big fan of maple syrup too, though tend to use less of it due to it being typically more expensive.
Stored in an airtight glass jar, crunchy granola should last for weeks. It doesn’t usually get to in our house though..
Simple Crunchy Cereal
3 US cups muesli
1 US cup sunflower seeds
6 Tbsp rapeseed oil (or ‘vegetable oil’)
6 Tbsp preferred liquid sweetener (eg: maple syrup or honey)
1 heaped tsp ground spice (I like ginger or cinnamon)
Add the honey and oil to a large heavy bottomed pan and heat gently.
Stir in all the other ingredients and coat them thoroughly in the syrup
Spread the mix out over a greased baking tray.
Bake at about 170C for ten minutes. Remove tray and stir, turning the browned bits over.
Return for another ten minutes. Turn again. Return to oven for a final five to ten minutes.
Take out of oven and stir about, then leave to cool.
Crumble gently into smallish clusters and store in an airtight jar.