Personal Recipe: He Says Muesli, She Says Granola

One thing we’re both getting accustomed to is the way we use certain words/terms, photo(1)especially in the kitchen. When my husband says bench, it’s not something you sit on, but most likely a counter or some sort of work top. Another is the word elements. Rather than stove top, he calls it the elements. “The pot’s not on the bench, it’s on the element.” The first time he used bench on me I was so confused because we didn’t own a bench. When he said elements, all that came to mind was chem class in high school. Those two words, I’ve accepted fairly well and I am now accustomed to. The one I’m having a hard time adapting to, is his use of the word muesli. I just have to remember, when he says muesli, he means granola. It’s not the traditional muesli, it’s just granola. What’s the difference? Muesli was inspired in Switzerland in the 1900s. A Swiss German doctor gave his patients rolled oats, fresh fruit, nuts and seeds as a form of healthy therapeutic diet. It’s traditionally eaten without sweeteners and with OJ. In my mind, it’s closer to oatmeal but with a raw diet twist since it’s soaked overnight in water rather than heated in liquid. Granola is made with similar if not the same ingredients but is sweetened and baked. (We just conducted a mini search that granola is called “toasted muesli” and granola bars are called “muesli bars” down under. He was just missing the “toasted” part.)

Anyway, getting to the point…
Here’s our homemade toasted muesli (granola) recipe. I would prefer this recipe with half the amount of nuts, but my husband loves nuts and seeds (hence the kitchen sink approach) so he likes this just the way it is. (He said we’ll try tweaking the recipe next time with less nuts.) We eat it with milk like you would a cereal or sprinkle it over some yogurt (we prefer Greek yogurt). You don’t need to use all the nuts and seeds we’ve listed here and can combine different ones.

Ingredients:
3 cups oatmeal
3/4 cup almonds
3/4 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup cashews
1/3 cup brazilian nuts
1/3 cup walnuts
1 tbsp sesame seeds
1/4 cup vegetable oil
3/4 teaspoon salt
3/4 cup maple syrup
1 tablespoon of rice syrup (you can also add 1/4 cup brown sugar instead if you like it to be sweeter)
1 tsp cinnamon
1/2 cup raisins (add this in after granola has cooled)

Directions:
Pre-heat oven 300 degrees
1. Mix all the oats, nuts and seeds in the bowl. Add salt, oil, maple syrup, rice syrup (brown sugar) and cinnamon.

2. Place parchment paper over a cookie sheet and pour the contents onto it. Spread it into a layer.

3. Place in oven for about an hour or until golden brown, toasted color. Be sure to take a spatula or wooden spoon and mix it around every 15 – 20 minutes so that it has an even color.

4. Cool the contents and mix the raisins in and they’re ready to eat!

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