Aug 11th, 2008
Home made crunchy muesli
I remember doing an online test on a natural birthing forum I was/am a member of when I was pregnant, the test was to decide how crunchy granola you are… turned out I didn’t breast feed enough children at once, didn’t grow my own veg and shaved my arm pits too often to qualify.. 
Anyhow maybe not crunchy granola enough.. but hey I’m feeling pretty good about my crunchy muesli credentials recently after finding this awesome recipe online, I must admit that I felt like a bit of a kitchen goddess baking my muesli in my mini oven til one o’clock in the morning while my boys were fast asleep. We are all big fans and now that the jar is almost empty, I’m getting ready to make another batch in the next few days. I’m adding the recipe below for those you are keen to try it out.
Apologies to the original creator of the recipe as I can’t find the url anymore, thanks for putting this recipe online anyhow I love it!
CRUNCHY MUESLI
Ingredients:
1Kg Oats (from Tesco’s)
200g slivered Almonds (I didn’t have any of these and it was great anyways)
250g Sunflower Seeds (from Helekang)
250g Pumpkin Seed ( I didn’t have any of these either..)
1tbs Cinnamon
Finely grated rind of 2 oranges
1cup firmly packed Brown Sugar
100ml Canola Oil (from City)
2 tsp vanilla Extract (I didn’t bother and I don’t think it really needs it but try it if you have some nice vanilla extract in the house)
200ml water
I also added half a cup of flax seeds
Preheat oven to 160C
Combine, oats, almonds, seeds, cinnamon, rind, sugar plus half tsp of salt in a bowl. Whisk together oil, vanilla and water and drizzle over the oat mixture, then suing your hands mix until well combined. Spread over 2 large oiled baking trays. Bake for 1 hour or until golden, stirring occasionally and swapping trays half way through.
You can add all kinds of seeds and after it’s baked any dried fruit you have. I didn’t bother adding that part of the recipe as I find that dried fruit in Shanghai is extremely expensive.
After the mixture comes out of the oven let it cool down completely and store it in an air tight container, it’s delicious served with yogurt!