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Homemade Granola and Muesli Recipe

Western · Breakfast · 35 min total

A versatile and healthy breakfast option that you can customize with your favorite nuts, seeds, and dried fruits. This recipe provides two variations: baked granola for a crunchy texture and no-bake muesli for a quick, raw option.

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
• 1/2 cup seeds (pumpkin, sunflower, or flax)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil or olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup dried fruit (raisins, cranberries, apricots, or cherries)

Instructions

1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, nuts, seeds, coconut, salt, and cinnamon.
3. In a small saucepan, warm maple syrup, oil, and vanilla over low heat until combined. Pour over dry ingredients and stir until evenly coated.
4. Spread mixture onto prepared baking sheet in an even layer. Bake for 20-25 minutes, stirring halfway through, until golden brown.
5. Remove from oven and let cool completely on the pan (it will crisp as it cools).
6. Once cool, stir in dried fruit. Store in an airtight container at room temperature for up to 2 weeks.
7. For muesli: Skip baking. Simply combine oats, nuts, seeds, coconut, salt, cinnamon, and dried fruit in a bowl. Store in an airtight container. Serve with milk or yogurt.

Tips

• For extra crunch, add a beaten egg white to the granola mixture before baking.
• Customize with your favorite add-ins like chocolate chips, cacao nibs, or spices like nutmeg or ginger.
• Serve granola with milk, yogurt, or as a topping for smoothie bowls. Muesli can be soaked overnight for a softer texture.
• Store granola in a cool, dark place to maintain crispness.

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