We love making our own Toasted Granola Muesli. Usually we make a batch every 2-3 weeks, experimenting with various ingredients, depending on what’s in season.We also enjoy interchanging various dried fruits and nuts, according to our heart’s desire. Compared with the supermarket Granola’s, homemade granola is inexpensive and much tastier, especially because you can add more of those ingredients which you like, and less of the ones you don’t. It is also free of processed sugars.

This recipe is a combination of a sticky mix and dry mix. This enables us to get the chunky granola consistency. As previously stated, you can vary the ingredients used to suit your own taste. Feel free to experiment with the addition of goji berries, cranberries, cocoa nibs,  peanut or almond butter.

NOTE** It is essential to allow the granola to rest a day before you want to use it. Leave out at room temperature for a few hours to dry before you store it in an airtight container.

What you will need:

1 kg rolled oats

250 gr raw almonds

200 gr dried apricots

50 gr currants/ or sultanas

100 gr peanuts (optional)

2 tbs coconut oil

2 tbs honey / or maple syrup

1 ripe banana

1 tsp cinnamon

250 ml coconut milk

1 tbs chia seeds

2 cups shredded coconut

2 tbs Pepita’s / pumpkin seeds

2 tbs linseed’s

2 cup bran (optional)

How to prepare:

In a mixer or thermomix, chop the almonds, apricots, currents and peanuts until roughly chopped into chunky pieces.

Add the banana, coconut oil, honey/ or mapel syrup and cinnamon. Mix and blend until a very sticky mixture has formed.

Add the pepitas, linseeds, chia, 1 cup of the shredded coconut. Top with 2 cups of the oats and add the coconut milk. Mix until all ingredients have combined.

In a large deep baking tray, add the remaining oats, shredded coconut and bran. Mix.

Add the sticky mix to the dry mix and using a spoon, combine and roll the sticky mixture into the dry mixture. Try to keep the sticky mixture in small clumps.

You will need to bake in the oven for approximately 45 minutes and turn the mixture every 5 – 7 minutes to keep it from burning.

Jar it, gift it, eat it by the handful!

Store the granola in an air tight container, for up to 6 months. (see note)