Weekly Granola/Muesli
If you're allergic to everything but love an everything luxury muesli, then all aboard! I bake this granola recipe once a week, and unfortunately it has a lot of sugar. Feel free to substitute with a healthier sweetener like honey, agave syrup, maple syrup or date syrup.
Weekly Granola/Muesli
If you're allergic to everything but love an everything luxury muesli, then all aboard! I bake this granola recipe once a week, and unfortunately it has a lot of sugar. Feel free to substitute with a healthier sweetener like honey, agave syrup, maple syrup or date syrup.
Cooking Instructions
- 1
Mise en place (Everything in place): I like to start with preparing all the ingredients first.
- 2
Preheat Oven to 200 Celcius
- 3
Place 1/4 cup of sugar in two separate pots. Pour 1/4 cup of boiling water in the pot with the dark (high molasses) sugar and 1/2 cup of boiling water in the light (unrefined) sugar. (Skip this step if you already have a preferred syrup or sweetener)
- 4
Leave syrup to reduce at medium heat for about 8-10 minutes. Stir occasionally. When ready, the dark syrup should be thick and the light syrup a lot more runny.
- 5
Mill the cinnamon and star anise in spice grinder, and chop your nuts of choice
- 6
Combine all the dry ingredients
- 7
Mix the wet ingredients when the syrup is ready
- 8
Spread on onto baking sheet. Feel free to use parchment paper or silicone mat for easy clean up but I like the crunch the granola develops when it gentle sticks to the sheet.
- 9
Place into to a 200 Celsius for oven for 10 minutes, then remove to stir the muesli making sure to scape the bottom. Place back into the oven for 5-7 minutes at 175 Celsius
- 10
Sprinkle coconut shavings, and then stir and scrape.
- 11
Let sit for about 10 minutes before storing in a jar
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