This muesli granola recipe is basic and very versatile, allowing you to use it in a variety of foods. You can enjoy it as a cereal in milk, mixed with yogurt or pudding, or even as a salad topping. The combination of vanilla, maple syrup, and spice come together to make a sweet, warm, and chewy granola flavor. It is excellent for serving to your friends and family as well!
You can use any oat variety you wish to use in this recipe. Old-fashioned rolled oats and instant oatmeal tend to work best for this recipe.
Ingredients
- 3 ½ cups of oats
- 1 ½ cup of any combination of dried fruits, nuts, and/or seeds
- 1/3 cup of fat (coconut oil used as example in this recipe)
- 1 ½ tsp of vanilla extract
- 1/3 cup of maple syrup
- 1 tsp of spice (cinnamon, nutmeg, allspice)
- ½ tsp of salt
- 2 egg whites (optional)
Directions
- Preheat your oven to 350°F. Place parchment paper on a nonstick tray and set aside.
- Combine all dry ingredients in a medium or large bowl (oats, nut mix, spice, salt). Stir ingredients together.
- Whisk together all wet ingredients in another medium or large bowl until smooth (coconut oil, vanilla, syrup, egg whites). Then, add the wet mix in the dry mix bowl and stir everything well until you have a wet and loose granola mixture. If egg whites were used, the mixture should appear clumpier.
- Evenly spread the granola onto the tray and place in your preheated oven. At a temperature of 350°F, the granola should appear golden brown after 20-25 minutes. Stir the granola every 8-10 minutes while baking. DO NOT STIR if egg whites were added in the mixture.
- Once the granola is golden-brown and crispy, take out tray and let it cool. You can add more dried fruit, nuts, or anything else you’d like, if necessary. I find that dried cranberries and Greek yogurt work well. Serve in a cup or bowl and enjoy!
Storing muesli granola
Granola can be stored for up to one month. Be sure to store granola at room temperature in an airtight bag or sealed container.
