It happened on a fine day in London when I wandered into Sainsbury’s thinking, “hmmmmm, I want me some granola or muesli”. Now this was not the first time I had bought muesli but for some reason, on that day (which I remember clearly), the price of one packet seemed ridiculous to me and I was like, whaaaat? (as if it was my first time), I’m gonna make it myself thank you very much.
So with the blue outfit and red cape in the wind, I skimmed over at the ingredients with my super vision and thought, “super easy”. And I must tell you, it was and I have not looked back since then. Making your own muesli is that most free-flow-ey cooking ever. You can basically go nuts, literally. It changes every time I make it depending on what I have at home. A bit ‘o’ this and a bit ‘o’ that and you’re good to go. This is honestly the first time I have had to measure the ingredients I put in because I wanted to share this lover with you but I usually just chuck ‘em in and it always comes out delish! So my dears, I encourage you to go crazy, use up the nuts you have in your cupboard, or dried fruits and you just can’t go wrong as long as it’s something you love ok.
Here it is, I finally got down to writing the recipe and this is how I did it today but expect this to yummy-ily change often 😉 ..xxx
CAUTION: might result to a start in some seriously healthy super tasty snacking
- 200 g natural Spelt flakes (ou Flocons d’Epeautre)
- 200 g whole rolled oats
- 80 g pumpkin seeds
- 80 g sunflower seeds
- 2 Tbsp sunflower oil
- 2 tsp cinnamon
- 1 tsp ground ginger
- 3 Tbsp date syrup
- 4 Tbsp Agave syrup
- 2 Tbsp water
- 100 g or 6 Medjool dates (chopped into small pieces)
- 80 g of banana chips (broken up into small pieces)
- Want gluten-free? Use 400 g of Spelt instead and it’ll still be as yummy as ever.
- I have used date syrup here because I find it gives the granola a rich depth in flavor but feel free to use rice syrup or malt syrup or even dark brown sugar if you like it sweeter, you sweet ‘lil thing 😉
- If measuring the wet ingredients with the same spoon, start with the oil. It’ll help the date and agave syrup slip off your spoon nicely without any mess.
- Mix the spelt, oats and seeds together in a big bowl
- In a smaller bowl, mix together the oil, spices, water, agave and date syrup
- Then add the liquid mixture into the dry mixture and mix evenly with a spatula or get in there with your fingers
- Spread on a non-stick baking tray and bake in a 180 degrees preheated oven for 40 -50 mins, (depending on your oven) removing and turning half way through cooking to ensure even browning.
- Just 2 minutes before it is done, add the dates and banana chips and pop back in the oven
Now sit back relax and begin snacking or sprinkling these yum yums on your yoghurt for breakfast