I’m continuing on my quest to use up odd-lot ingredients in the freezer (by which I mean the freezer and refrigerator, various cupboards, the pantry, and a few kitchen shelves; yes, we are quite overrun, still). I thought I’d make granola, since it’s one of those throw-in-whatever-you’ve got enterprises, but Jay wanted to know if I could make it without any sugar.
Well, let’s see… Definition of granola: oats mixed with dried fruits, nuts, and seeds, held together when baked with honey, sugar, maple syrup, or other sticky sweet stuff. Take away the sweet sticky stuff, and that’s… muesli!
This one is adapted from the lovely Vintage Mixer. I think most muesli recipes do not call for the grains to be toasted, but here they are. I like that because it enhances their flavor and makes them bear up a little better when consorting with milk, yogurt, juice, or whatever you’re eating it with. I also toasted the almonds and coconut, because that makes them taste better. But then I got tired of toasting things, so I left the sunflower seeds raw.
Yield: 4 cups
- Toast and cool things: 30 minutes
- Mix: 5 minutes
- 120 grams (1 cup) spelt flakes
- 155 grams (1.5 cups) rolled oats
- 40 grams (1/2 cup) unsweetened finely shredded coconut
- 55 grams (1/2 cup) slivered almonds
- 65 grams (1/2 cup) dried cranberries and raisins
- 47 grams (1/2 cup) oat bran
- 70 grams (1/2 cup) sunflower seeds
- [and here’s where I got tired of weighing things; shhh, don’t tell anyone!]
- 1/2 teaspoon chia seed
- 1/2 teaspoon flax seed
- 1/4 teaspoon cinnamon
- Heat the oven to 350F. Spread the spelt and oats on a baking sheet and toast for 15 minutes, stirring halfway through.
- Meanwhile, in a dry skillet over medium-high heat, toast the almonds, stirring constantly, until fragrant and lightly browned.
- Remove the almonds from the skillet and add the coconut. Toast over medium-high heat, stirring constantly, until barely golden.
- Cool the toasted ingredients.
- Mix all of the ingredients together in a bowl.
- Store in an airtight container.
Becky at Vinage Mixer says
Thanks so much for the link and recipe. It is one of my favorites… especially in the summer time when it’s too hot for oats but I want something hearty for breakfast!
I don`t get it! When making granola I toast all grains and seeds at once. I never added those little chia seeds though. And, off course, dried fruits go only after the toasted itens are cool. But never tried to make muesli; in fact I didn`t know the difference , so thank you for explaining.
Gilda, I didn’t toast the grains and nuts together because they would toast at different rates. Nuts are particularly susceptible to burning, which is why I toast them on top of the stove, to keep a close eye on them. With granola, the ingredients are bound together by sugar, which provides a buffer against burning.
Sterling Bucko says
I like to eat some chia seeds because it is also rich in Omega-3 fatty acids. They are very nutritious just like flax seeds. ,*,.`
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Thank you for this little lovely. Anything that includes oatmeal is a comfort dish in my book. (Oh, by the way, thanks for clarifying the difference between muesli and granola. That added link is a bonus feature, too.) 🙂
I’m ready to shed a few items and articles from my pantry too. Don’t want things going stale, although the critters in the compost pile never complain about the proceeds.
Hope this finds you well and enjoying life to the fullest.
I did not know that that was the definition of muesli! (Why does store-bought muesli have so much sugar, I wonder) Every time I make granola, I add less and less honey because I like my granola to be not too sweet. Duhhh… how did I not guess to simply leave it out?!
We have tons (as in way too much) of flattened rice that I’ve been sneaking into our granola. I like your idea of adding chia seed and am going to put it on the grocery list.
Sol Cohens says
I really like to munch chia seeds just for the vitamins, minerals and phytochemicals that i can get from it. .
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