All my life, I have been a massive fan of muesli and Granola. Always ordering them from restaurants, cafes, purchasing from supermarkets, stealing from friends houses… but in my most recent trip to Bali, I met a wise girl who told me something that changed my mindset completely.
Granola / Muesli is technically just a COOKIE or BISCUIT that has been broken, crumbled up and sprinkled (often in large amounts) on top of sweet breakfast and fruit dishes.
But when it came to Granola, I could easily go through cups at a time (eeeep!)
So with this new mindset, I realised how important it was to understand the term QUALITY. If I’m now going to have Granola/muesli, it must be of the highest quality – one that is made with natural and unprocessed ingredients, low in sugar, high in protein and preferably paleo/minimal fruit (as I would rather top with my own banana or berries).
Georgie’s Guilt-Free Granola
- 2-3 cups of nuts (I used almonds and walnuts, but you can mix it up!)
- 1-2 cups oats or quinoa flakes (depending on your ability to digest gluten)
- 1/4 cup rice malt syrup, maple syrup or honey.. melted
- 2 tbsp coconut oil.. melted
- 2 heaped tbsp cacao (for a chocolate twist)
- 2 heaped tbsp maca power (to give caramel sensation)
- Melt the oil and the honey/syrup together, and put aside
- Blend the nuts together in a food processor for a few seconds – so that they are smaller but still chunky
- In a large bowl, add the chopped nuts and oats/flakes. Drizzle over the honey/syrup/oil combo and mix well
- Sprinkle the cacao and the maca powder over the mixture, and stir again to combine
- In a line tray, lay out the muesli so that it is spread evenly on the tray. Bake for about 15 minutes, checking every 5, at 190-200 degrees C
- Store in an airtight container for about 5 days… otherwise keep in fridge and store some in freezer!