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The Quest for the Perfect Granola
Ever since my ultra running days, where trail mix in many combinations were standard trail fare, I'm an absolute granola freak. The possibiitieis are endless... how many different ingredients and textures there can be..... I think being part Swiss.. muesli and granola are just in my blood. Here's a mixture I 've prepared for guests that they love. You don’t have to worry about adjusting the ingredients - almost anything goes
Directions
1. Preheat oven to 175°C (350°F). Melt the butter in the saucepan, add the scraped out seeds from a vanilla bean, add the syrup and blend well. Then mix together oats, melted butter and the maple syrup in a large bowl. The amount of butter and syrup depends on how you want your granola - I used an amount that would evenly cover the oats (make them stick together), but not fully drench them.
2 Add all the nuts and the coco chips and spread the granola on a cookie sheet. Put it in the preheated oven for about 15-20 minutes, or until the mix gets dry and takes on a golden, brownish color. Stir occasionally and be careful to not let it get too dark.
3 Remove from oven, let cool and then add the dried fruit. The fresh fruit, yoghurt and milk is added just before serving.
Required time: prep. 15 min., baking 15 min.
Ingredients
- oat flakes
- butter, melted
- maple syrup
- one vanilla bean
- nuts etc: hazelnuts, almonds, pine, pumpkin seeds, sunflower seeds, brazil, pecans,, coco chips
- dried apricots and cranberries, chopped
- fresh fruits: blueberries, granny smith apple
- Plain yogurt and Milk
- honey
Montana Muesli Cookies
While I was at it, made some muesli cookies for the cookie jar. Wont stay full for long!
Directions
Preheat oven to 180˚C. Line a baking sheet with parchment paper.
Sift together flour, baking soda, baking powder, salt, cinnamon, all spice and ground ginger in a bowl and set aside.
Cream butter and sugars until light and fluffy. Add vanilla and egg and beat until well blended.
Gently incorporate flour mixture to the batter.
Add the rolled oats, almonds, walnuts, sultanas, apricots and figs and mix until all ingredients are well combined.
Scoop out the batter using an ice cream scoop onto the prepared baking sheet, spacing them about 5cm apart.
Bake for 15-18 minutes, less if cookies are smaller. When cookies are done, remove baking sheet from oven and let cool for 5 minutes.
Transfer cookies to a wire rack and cool further.
Ingredients
- ¾ cup unsalted butter
- cup soft brown sugar
- ¼ cup dark muscovado sugar
- ¼ cup honey
- 1 tsp vanilla extract
- 1 egg
- 1 cup plain all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon ground
- 1 tsp all spice
- ½ tsp ground ginger
- 1 cup rolled oats
- ¼ cup chopped almonds
- ¼ cup chopped walnuts
- ½ cup sultanas
- ¼ cup dried apricots, chopped
- ½ cup dried figs, chopped