I’ve been a muesli fan until recently, really, because granola is usually too sugary for me. But at the same time, muesli could use a good toasting.
Enter homemade granola, where you can control the ingredients!
I had a granola recipe from a friend. It had lots of ingredients that I didn’t have on hand. So I never made it. Another friend said it was easy to make granola, just use ingredients on hand, drizzle on a little maple syrup, and pop it in the oven. At least I think that’s what she said. I didn’t try making granola for a few months after that conversation, so I went with that remembering of it.
And it is delicious done that way! Here is my basic recipe, which I feel is a cross between granola and muesli. No chunky bits like store-bought granola, but the nice toasted flavor.
- Preheat the oven to 350°.
- On an ungreased cookie tray, dump a layer of oatmeal (I use gluten-free these days). That’s my base, although the first time I did it I had kamut flakes on hand and used those instead.
- On top of that, dump whatever else you’d like to mix in. I usually add hemp seeds, chia seeds, and either chopped almonds or almond meal left over from making almond milk.
- You can also add pumpkin seeds, sunflower seeds, or any other kind of seed or nut or dried fruit. Really, whatever you have on hand!
- I mix that up on the tray, then I drizzle real maple syrup over the top (and I mean drizzle. I make a swirly zig zag line from one end of the pan to the other). Then I spend a little bit of time mixing, to get the maple syrup to coat all the pieces. Since I don’t use a whole lot of syrup, the longer mixing time is important.
- Pop it in the oven and time it for 10-15 minutes, check it, and pop it back in if it is not toasted enough for your liking.
I left the last batch I made in a bit too long by mistake—meaning, I left the room and didn’t hear the timer—and it actually turned out to be a happy accident, because it got toasted a bit more than it usually does and I like the deeper flavor.
I love happy accidents.
So, one more thing I don’t need to buy anymore. And as usual, the home-made version tastes way better than what you get in the store, plus no artificial ingredients, ever.
If you like more sugary granola, I suppose you could just add more maple syrup. But even my hubby—who likes more sugar than I do—likes this less-sweet version!
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