Crunchy Muesli (granola) 2.0

crunchy granola!

crunchy granola!

When we arrived in Aalborg last April, we couldn’t find any good granola to eat. We really prefer the crunchy kind but it was all soo sugary it didn’t seem to have much substance. So, I did a bit of research on how to make it yourself and I have to tell you: it is easy to make, much better tasting, and much much healthier. Once I bought the Quaker stuff because I was busy and didn’t have to make my own and it tasted terrible! I didn’t eat breakfast/cereal until I made this stuff. You can eat it with milk or plain yogurt.

In the T-mix combine (or in a microwavable bowl).

  • 1/3 cup  (1 dl/65g) oil
  • .42 cup (1dl/85g)  any combination of honey, brown sugar, and white sugar. 
  • A tablespoon less then 1/2 cup water (100g)
  • pinch of salt

Mix ingredients until you have a smooth consistency. I heat the mixture to 37 degrees centigrade in the T-mix. Then I mix on speed 5 of T-mix for 4-5 seconds.

Now add a total of 3 cups of the following:

  • 2 cups “grov” or old fashioned oats
  • 1/2 cup instant oats
  • 1/2 cup wheat germ, sesame seeds, sunflower seeds, ground or whole flax seeds.
  • Optional: Almonds, dried coconut, cinnamon or other seeds or nuts.

If adding dry fruit, add when cooled.

Mix on 3 for 4 seconds in the T-mix or mix well in a bowl.

Distribute evenly over a baking sheet and bake on 150 C (about 310 F) for 30 minutes. Turn once after 15 minutes. When you take it out of the oven it won’t seem crunchy enough but when it cools it will be!


6 responses to “Crunchy Muesli (granola) 2.0

  1. Sarah,
    You are an amazing cook! I am going to print this recipe and do it!!! I have been buying stuff for 2 dollars a little container and carlos LOVES it!!!

  2. It is a great recipe! You will love it.

  3. This has really be a hit for Carlos and I! We make it one night and it was gone in 24 hours, so I made some the next night, with the same results! We love it. It is easy and very nutritious and it is GREAT!!!! It makes the kitchen smell really good too!

    For those of you who dont have a T mix, I put the wet mixture in the microwave for 1 min. 20 sec. I do have to say that putting a bit more of the quick oats it, really does make it clump together more…..making sure the oats are browned in the oven also ensure it is crunchy enough.

  4. I have been making this recipe for about 1 month now….these are the suggestions i have.

    First, there is no reason to make only one recipe. I always make a double recipe now. I just used flax seeds, flax mill (i is already ground up) and wheat germ for the 1/2 cup of extra fun stuff and we find it really adds to the recipe. I have found that cooking it a little thicker on the tray works really well. We use a mix of brown sugar and honey and it turns out really well. We love it! Thanks

  5. For clarification on the October 22 comment. Laura’s husband, is also called Carlos. A pure 100% coincidence.

  6. Sorry it took me forever to get this to you, but here’s our chewy granola recipe:

    Dry ingredients:
    5 cups regular or instant oats
    1 cup coarsely chopped pecans
    1 cup coarsely chopped almonds
    1 cup coconut
    ¾ cup brown sugar (if you aren’t watching your sugar intake, you may want to add 1 ½ cups)
    2 tsp cinnamon
    ½ cup ground flax seed (optional)
    1 cup sunflower seeds (optional)
    1 cup of something sweet, such as craisins, raisins, or chocolate chips

    Wet ingredients:
    1 cup butter, melted
    1 cup honey
    ½ cup pure maple syrup
    1 tsp vanilla

    Preheat oven to 350 degrees. Combine the dry ingredients in a large bowl and set aside. Combine the wet ingredients and blend until thick and smooth, about 3 minutes. Pour over dry ingredients and mix well (may need to use your hands). If you estimated on your measuring and the combined mixture still looks a bit dry just add a bit more honey or syrup. Spread on a foil lined sheet pan. Bake for 20 minutes, stirring after 10 minutes. The granola will still look a bit wet when you take it out of the oven and that’s what will make it chewy after it cools completely.

    For cereal-style granola (great for quick snacking, as a cereal, or on top of yogurt): When you spread granola on the sheet pan do so lightly without pressing down too much. After it cools, store in plastic zip bags for easy munching.

    For granola bars: Press the mixture down into the pan with a spatula after removing from the oven. Cut into bars while still warn. Cool completely and then lift foil out of pan and cut bars again. Keep individually wrapped bars in plastic zip bags or plastic container.

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