1/9 Photos of Crunchy Granola (Muesli)
Leggy Peggy's Note:
I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.
My Private Note
Units: US | Metric
- 4 cups rolled oats
- 1 cup wheat germ
- 1 cup finely shredded coconut
- 1/4 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good)
- 1/2 cup butter
- 1/4-1/2 cup honey (depending on your sweet tooth)
- 1/2 tablespoon milk
- 1/2 teaspoon salt
- 1Preheat oven to 350 degrees.
- 2Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
- 3Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
- 4Dribble honey–butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
- 5Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
- 6This can easily over-brown (burn), so keep an eye on it.
- 7Remove from oven and stir in the raisins or other dried fruit.
- 8When cool, store in an airtight container. It keeps very well.
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Nutritional Facts for Crunchy Granola (Muesli)
Serving Size: 1 (57 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 257.0
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 7.4 g
- Cholesterol 15.3 mg
- Sodium 128.9 mg
- Total Carbohydrate 28.0 g
- Dietary Fiber 4.6 g
- Sugars 7.7 g
- Protein 6.2 g