This granola is extra crunchy and holds its shape in cold milk.
I was about to label this recipe Muesli instead of Granola, but since starting this blog I’ve had this compulsion to research everything, so I researched granola and muesli. Turns out they are not one and the same, as I thought they were. In short: granola is baked, muesli is raw. So this is definitely granola.There are endless varieties of granola available commercially, but you are never totally sure of every single thing that is put in it as you would in a home-made version.
This recipe is a concoction of the kitchen of Bernard, who’s recipes have never yet failed me and deliver every time.
The great thing is that you can adapt the recipe to include your favorite ingredients, from all sorts of nuts, to seeds (sunflower seeds or pumpkin seeds), to dried fruit…
1 1/2 cups oats
1/3 cup packed brown sugar
1 heaping Tbsp flour
2 Tbsp coconut
1 cup puffed rice (like rice crispies)
1/2 cup almonds, chopped (or dried fruit)
1/2 tsp cinnamon
1/4 cup honey
1/4 cup oil
1/4 cup water
Preheat oven to 340F.
Mix the oats, brown sugar, flour, coconut, puffed rice, almonds, and cinnamon in a bowl.
Hat over medium fire the honey and the oil together.
Pour over the dry mix and stir.
Add the cold water and stir to combine.
You should be able to form a ball.
Break off small and slightly larger chunks on a baking tray.
Bake for 20 minutes, tossing half way through.
Let cool completely on the baking tray before storing in an air-tight jar.