Granola
by Cat, Feb 2007; updated Aug 2007 (Photo, right, from Wikimedia Commons)
Granola and meusli are similar cereals made from plain or sprouted grains; the main difference:
- Granola is mixed with oil, baked in the oven, then cooled for eating;
- Muesli is not baked, and can be eaten raw or cooked as a porridge.
Both are delicious if made with high-quality grains, seeds and dried fruits. Some believe granola is not as healthful as muesli because for granola, the grain is heat-processed. The heat oxidizes the polyunsaturated omega-3 and -6 fats in the grains. However, I believe that you can use a lower temperature (about 120ºF) for a longer time, to dry the granola. I’ve never tried this, however.
I also believe it’s a good idea to sprout or soak the grains, nuts and seeds before making the granola. See the Sprouted Grain Granola or Meusli, below; or Sprouted Buckwheat (Kasha) Granola, for instructions.
You can also roast the grain; for more on this, see LiveStrong.com: How to Roast Grain.
- Included: 1. Intro; 2. General Instructions for Granola; 3. General Instructions for Cold Muesli; 4. General Instructions for Cold Muesli; 5. Serving Suggestions for Granola or Muesli;
- See also: 1. Breakfast & Brunch Menu; 2.Granola Recipes; 3. Muesli Recipes; 4. Soaking, Sprouting & Working with Grains, Nuts, Legumes & Seeds Menu;
General Instructions for Granola
This recipe calls for a 325ºF oven to toast the grain, which may oxidize the omega-3 and -6 oils in the seeds/grains/nuts. To avoid this, use a dehydrator to dry the seeds/grains/nuts instead of toasting them; however, that takes longer and doesn’t have that toasted flavor.
Ingredients & Equipment:
- soaked grain/nut mixture
- ¼ cup butter or coconut oil
- 6 Tbsp honey or maple sugar, or ½ – 1 tsp of dark liquid stevia 2
- ¼ cup unsweetened, dried organic coconut (optional)
- 1 cup mixed organic dried fruits (dried chopped dates, cherries, apricots, currants, etc.) NOTE: if you use dried cranberries, choose those sweetened with raw apple juice.
- Equipment:
- Jelly roll pan
Method:
- Dry the grain/nut mix after soaking: Lightly oil a jelly roll pan with olive oil.
- Spread grain mixture on the jelly roll pan, as thinly as possible. Set in a warm oven (no more than 150 degrees) overnight or until well dried.
- Using fingers, break up the dried mixture until coarsely crumbled.
- Toast the Granola: Preheat oven to 325ºF
- In small saucepan, melt butter (or coconut oil) with sweetener over low heat, stirring, and then add to the dried grain mixture with the salt and optional coconut.
- Spread granola evenly on the jelly roll pan and bake in middle of oven, stirring halfway through baking, until dried and golden brown, about 15 minutes. Cool granola in pan on a rack.
- Using your fingers, break up the granola and mix in the dried fruit.
General Instructions for Cold Meusli
Ingredients & Equipment:
- soaked grain/nut mixture
- olive oil or butter (for the pan)
- ¼ cup unsweetened, dried organic coconut (optional)
- 1 cup mixed organic dried fruits (dried chopped dates, cherries, apricots, currants, etc.)
- Equipment
- jellyroll pan
Method for Cold Meusli:
- Dehydrate: Oil a jelly roll pan with olive oil.
- Spread grain mixture on the jelly roll pan, as thinly as possible. Set in a warm oven (no more than 150 degrees) overnight or until well dried.
- Toast: (Optional) Preheat oven to 325ºF
- Using your fingers, break up the dried mixture until coarsely crumbled, mixing in the optional coconut. Then spread evenly on the jelly roll pan and bake in middle of oven, stirring halfway through baking, until dried and golden, 10 – 15 minutes. Cool in pan on a rack, the mix in the dried fruit
General Instructions for Cooked Meusli
This serves 1 – 2.
Ingredients & Equipment:
- ½ cup cold meusli (recipe above)
- 1 cup filtered water
- ½ tsp Unrefined sea salt
- Equipment
- small (1 quart) saucepan with lid
Method
- Add salt to water in small saucepan; bring to boil.
- Add cold meusli, reduce heat, cover and simmer several minutes
- Remove from heat and serve.
Serving Suggestions for Granola and Meusli
Garnish serving:
- sprinkle with 1-2 teaspoons nutritional yeast, and/or 1-3 teaspoons fresh-ground flax seeds;
- Rapadura or white cane sugar; or drizzle with maple sugar or raw local honey.
Top with:
- whole milk yogurt (I like Greek-style yogurt with raw local honey added), preferably made at home from raw milk, and fresh berries or other fruit as desired; or
- raw cream or butter
References
- www.thatsmyhome.com/bakers/almond-coconut-granola.htm
- www.healthyshopping.com/stores/cart.asp?ItemNumber=STV-X-60
- Nourishing Traditions by Sally Fallon with Mary G. Enig Ph.D.
- http://home-n-stead.com/homestead/tipsandrecipes/raw_breakfast.html
- http://www.squidoo.com/specialgarden
- http://azurestandard.blogspot.com/2011/03/have-you-ever-wondered.html
- http://www.ehow.com/how_5585365_use-kitchenaid-attachments.html
- pleasanthillgrain.com/grain_flaker.aspx
