Country Style Almond and Vanilla Granola (Crunchy Muesli) for Farmhouse Breakfast Week
Time for a healthy breakfast recipe today. This is a FABULOUS breakfast cereal and one that I am sure all the family will love. Crunchy vanilla scented and nutty granola (muesli) that can be made in advance and stores quite happily for up to two weeks in an airtight container………if it lasts that long. The original recipe was sent to me by an American friend – although I have tinkered with it, and the original measurements were in US cups; not having a set of US cups, I adapted this using a standard size teacup – but DO make sure that you use the SAME size teacup or mug for the whole recipe. Store in an airtight container for 2 to 3 weeks in a cool, dry place.
|Country Style Almond and Vanilla Granola (Crunchy Muesli)||
- Vegetable or sunflower oil, for greasing
- 4 cups of jumbo oats
- 1 cup almonds, blanched
- ½ cup pecans (optional)
- ¼ cup raisins
- 4 tablespoons soft brown sugar
- Pinch salt
- ½ teaspoon ground cinnamon
- 4 tablespoons vegetable or sunflower oil
- 6 tablespoons honey or golden syrup
- 4 teaspoons natural vanilla extract
- Preheat oven to 150C/300F/Gas 3 and lightly grease a large baking sheet or roasting tin with the vegetable or sunflower oil.
- Combine the vegetable/sunflower oil, honey and sugar in a saucepan and bring to a gentle simmer over a low heat. Remove from the heat and add the vanilla extract and salt, stirring well.
- In a large bowl, mix the nuts and the jumbo oats together, and then pour the hot sugar and oil mixture over the oats, fruit and nuts; mix with your hands, thoroughly.
- Spread the granola on the greased baking sheet/roasting tin and bake until golden brown, stirring occasionally – for about 20 to 30 minutes, but check EVERY 10 minutes.
- Remove from the oven and allow to cool completely before adding the raisins and storing in an airtight container. Serve with fresh milk or yoghurt and fresh fruit.
I hope you enjoy this recipe, this recipe was originally published in Country Kitchen magazine in March 2010; the recipe was developed and written by me for the magazine. This granola also makes a tasty snack to have in the evening as well as the morning, and my daughter often takes some into work for lunch, along with a fresh apple and some grapes. See you later with more breakfast recipes as well as some product and book reviews. Karen