My fellow food bloggers are a constant source of inspiration to me… both in food and life in general. They really are a wonderful bunch of people who I consider my friends, even though we’ve never met in person. I set aside many recipes that they’ve created… for sometime down the track when time permits, or when the occasion or season is right. My ever-growing list is slightly bewildering with the sheer number of entries, but somewhat comforting in the fact that I know there will always be inspirational recipes to be found when I need them. Now and then, I see a recipe that I feel compelled to make that exact same day after reading it… often from pure excitement and the anticipation of tasting the wonderful new dish!
So, recently when I came across a fabulous post for Nutty Spiced Apple Granola on Trixie Pin’s ‘Almonds are Mercurial’ blog, I knew immediately that it was high time I too started making my own granola… or toasted muesli (as is oft called in this part of the world). I made up a batch that very same day! A few adaptations were made, due to the ingredients that I already had on hand in the pantry and also to personal preferences and whims… though this is exactly the sort of recipe I would expect people to adapt constantly… keeping it interesting.
Home-made Toasted Muesli/Granola | Gather and Graze
- 400g (4 Cups) Rolled Oats (or a mixture of oats/bran/barley/wheat etc.)
- 100g (⅔ Cup) Raw Macadamia Nuts (Chopped Roughly)
- 100g (⅔ Cup) Raw Almonds (Chopped Roughly)
- 100g (⅔ Cup) Raw Cashews (Chopped Roughly)
- 100g (½ Cup) Sunflower Seeds
- 100g (½ Cup) Pepitas
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- ¼ Teaspoon Sea Salt
- 100g (⅓ Cup) Honey
- 100g (½ Cup) Brown Sugar
- 60mls (¼ Cup) Sunflower Oil
- 1 Tablespoon Vino Cotto (optional, but adds fabulous flavour)
- 75g / ½ Cup Dried Apple (Chopped fairly small)
- 100g / ½ Cup Dried Peach (Chopped fairly small)
Pre-heat the oven to 150°C and set aside 2 large baking trays.
In a large mixing bowl, place the oats, chopped nuts, seeds and spices. Stir to combine.
In a small saucepan, mix together the honey, brown sugar, oil and Vino Cotto. Stir over low/medium heat until the brown sugar has dissolved. Add this mixture to the dry ingredients and stir to coat the oats and nuts well.
Spread this mixture out evenly over 2 large baking sheets and place into the oven for approximately 30-35 minutes (giving it a stir every 10 minutes to make sure that the oats and nuts don’t brown too quickly… or burn). Note that the mixture will still be soft when you remove it from the oven.
Allow the mixture to cool (and dry) completely, before tossing through the chopped dried fruit and placing into an airtight container.
Notes on Cooking:
- The variations for substituting grains, nuts, seeds and fruit are endless – be adventurous!