The main difference between muesli and granola is that while both are made up of grains, nuts, seeds, and dried fruits, muesli is unbaked while granola is baked along with a sweetener and oil to bind
HELLO and welcome to all about food. Fancy shaking up breakfast time?
I’m looking for something a little different for my breakfast. I’m not a big fan of the full fry and would something a little more healthy but tasty. Any suggestions?
I really enjoy breakfast, particularly my Saturday morning breakfast ritual when time allows me to savour the moment. This always includes essentials such as the paper and a cafetiere of freshly ground coffee (I only allow myself coffee once a day so I really relish it!) and I vary between homemade pancakes, granola with yoghurt, fresh fruit, scrambled or poached eggs, smoked salmon or crispy bacon, homemade bread, breakfast muffins or bagels. I really enjoy making my own granola and much prefer it to shop bought – this is all too often expensive, over sweet and can contain scary words on its ingredients listing such as preservatives, trans fats and corn syrup.
550g of rolled oats
240g of chopped nuts (I like hazelnuts and almonds)
300g of dried fruit (I use dried apricots, bananas and/or cranberries)
100ml of sunflower oil
75g of dark brown sugar
1-2 tablespoons of honey – depending on taste
1 teaspoon of cinnamon
1 teaspoon of ground ginger
75g of wheat germ
100g of sunflower seeds
Pre-heat your oven to 170ºc. Mix all the ingredients (except the fruit and sunflower seeds) in a large bowl, spread the mixture onto two baking trays and bake for about thirty minutes or until everything is golden brown (you will have to toss the ingredients a few times during baking to ensure you get an even colour).
Allow to cool and add the fruit and seeds. Store in an airtight container.
The granola will keep for 2 weeks – if it lasts that long! I love this with some natural yoghurt and a little of my apricot preserve.