What do you get when you pair a muesli lover with a granola guy? A household with two big jars, always filled to the brim with two of the arguably best things you can have in your plant based kitchen (muesli and granola, that is, if that wasn’t clear).
I reach still reach for muesli more often and Mike is still very fond of the crunchier, slightly sweeter affair (that’s actually his cup of tea in general) but we’ve opened each other’s eyes to other ways of doing things. And thankfully, that goes way beyond how we like to eat our oats with yogurt 🤣
Anyway, we created a recipe for our staple muesli a long time ago and now it’s time for what’s maybe not Mike’s staple granola – it’s a little too sweet and decadent for his everyday bowl – but for what will set you up for instant success should you have an energy-demanding day in front of you, need a quick pick me up in the afternoon or look for the perfect post-workout meal (pair this with yogurt and you’re pretty darn close).
It’s as simple as can be… and won’t last you nearly as long as you think. It’s YUMMY. Good luck!
För recept på svenska, klicka här: Hemmagjord crunchy granola
Makes 1 large jar
Total Time: 45 min
Ingredients
400 ml rolled oats (200 g)
200 ml walnuts (80 g)
200 ml pumpkin seeds (90 g)
2 tsp cinnamon
1/2 tsp salt
4 tbsp canola oil
4 tbsp maple syrup
Instructions
- Preheat the oven to 150˚C. In a medium bowl, add in the oats, chopped walnuts, pumpkin seeds, cinnamon and salt and stir together.
- Add in the canola oil and maple syrup, and stir until thoroughly combined.
- Pour the granola out onto a baking sheet lined with parchment paper. Using your hands or a spatula, press out the granola to a 1 cm thick 25×25 cm square.
- Bake in the oven for 30-35 min, rotating the baking sheet halfway through. Watch carefully towards the end so it doesn’t burn.
- Let cool completely, at least for 1 hour, before breaking into clusters. Store in an airtight container at room temperature.
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