Yessss… I’ve been wanting to make granola/muesli ever since I found some very nice “intact” looking oats instead of those really flaky and powdery oatmeal we commonly have. Those are great for porridge, but for this, I gotta have some body. I used both kind though, since I think the little parts add crunchy crumbs that we know we all love :D
In addition to those two kinds of oat, I also used almonds and raisins. The above picture does not represent the comparison of ingredients; I used roughly 2 cups of those biggie oats, 2 cups of the flaky bit oats, half a cup of raisins, and half a cup of roasted almonds (pre-roast if you buy them raw).
A comparison picture of the two different both “rolled oats” for porridge. I would assume that the larger bits will take longer to cook for porridge; we will never know since I hate oat porridge, they are just so super bland.
Mix all dry ingredients and please be free to add any other nuts you like, I myself have already stocked chocolate chips and some sesame seeds to put in my next batch of muesli. Yes, I plan to make lots of these continuously, I’m a big fan of muesli.. I even craved them also when I was pregnant. I wish I knew how to make these back then when we spent lots on imported granola bars, no more now..since these are so easy to make!!
Mix 1 cup of maple syrup or honey (I have tried using both and both works great, the only difference of course would be in the taste and aroma) with 1/3 cup of any cooking oil (I used regular household palm oil) but I don’t recommend using any kind of oil that have a distinct aroma such as olive oil or sesame oil (unless you want that). Mix well and pour over dry ingredients mixture.
Mix well until those dry parts all absorb the syrup and oil mixture..nice and sweet.
Spread evenly on an oven tray or a cake pan, doesn’t really matter :D Bake on medium heat (130-160 degrees Celcius) for 30 minutes, mixing the granola in the oven every after 10 minutes - 10 minutes - 5 minutes.
Golden and crunchy….!! Let cool and keep in an airtight container for as long as it would keep, not for long for me.. Enjoy with yoghurt (Lanang’s favourite), or with cold milk (my favourite) , or as a TV snack..just as it is ;)