Recipe by sunshine*girl
I don't like fruit (weird I know!) so buying granola/museli is a bit hard. I was looking for a recipe that didn't include fruit and found one from Feasts and Fotos (http://feastsandfotos.wordpress.com/2008/11/04/homemade-granola/). I've adapted it a bit.
Top Review by Nanijules
I first made this recipe a couple of months ago and now its something I make up weekly. I don't like dried fruit in muesli and most of the commercially available brands of toasted muesli are very fatty and full of sugar. This recipe is just perfect. We have it each day for breakfast with low fat vanilla yoghurt and it keeps us full til midday. I have even given a batch as a gift to a friend in a storage jar. As well as sunflower seeds, I also add half a cup of pepitas (pumpkin seeds) to the mix and I don't use the corn flakes.
- 2 cups old fashioned oats
- 1 cup unsweetened dried shredded coconut
- 1 cup slivered almonds
- 1⁄2 cup chopped walnuts
- 1⁄2 cup chopped pecans
- 1⁄2 cup unsalted sunflower seeds (approximate-I just throw in a hand full or two)
- 1⁄2-1 cup ecological no sugar corn flakes (optional)
- 1⁄4 cup vegetable oil
- 1⁄4 cup honey (I prefer acacia honey)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 275F/135°C.
- In a large bowl toss oatmeal, coconut, nuts, and sunflower seeds together.
- In a separate bowl whisk together oil, honey, cinnamon, and vanilla.
- Pour liquid mixture over oats and stir until everything is coated.
- Pour mixture into a large rimmed baking sheet. I also cover the baking sheet with baking paper but it's not necessary if you have a non-stick pan.
- Bake for approximately 20-25 minutes, stirring once or twice. Keep an eye on it so it doesn't burn.
- Let it cool completely. Blend in cornflakes if using.
- Store in an airtight container.