My friend Taylor always told me that making granola wasn’t hard, but she’s the owner of a successful and critically acclaimed custom cake-shop and bakery in Paris, so I always assumed that we weren’t on the same level.
I promise that this recipe is simple. Far more simple, than most recipes that claim to be…I was very surprised how quickly I was done the first time I made it. It’s also a recipe that will leave you with very few dishes and in small Parisian kitchens, that is a always a blessing!
Additionally, once completely cooled, this muesli can be kept in an air-tight container for up to 3 weeks. Once you make it for the first time, you’ll wonder why you waited so long to try it. Serve over yoghurt and a sliced banana or mix with bran flakes and milk for an easy week-day breakfast. You can also easily make this a to-go breakfast with some handy food containers; just remember to separate the dry ingredients, as the moisture from the yoghurt or milk will take away all the crunch!
What you’ll need:
- 4 cups rolled oats*
- 1 cup sliced almonds
- 1/2 cup shredded coconut (preferably unsweetened)
- 1/4 cup unsalted shelled sunflower seeds
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1 cup dried fruit (raisins, cranberries)
- Heat oven to 180°C (French thermostat 6). Cover a rimmed baking sheet with enough parchment paper so that it hangs off the edges slightly.
- In a large bowl, toss the oats, almonds, coconut, and sunflower seeds with the maple syrup, oil, and salt.
- Spread the mixture evenly on the parchment paper.
- Bake until golden and crisp, about 25 to 30 minutes. Mix it around carefully twice during the baking time to ensure even browning.
- Add the dried fruit and toss to combine. Let cool.
*Oats are becoming more and more readily available in France. I even recently spotted them at Auchan in an own-brand pack.
Recipe adapted from Real Simple.