What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
I think a lot of people are put off making their own granola or muesli because the cereal producers and supermarkets have just made it too darn convenient for us. I personally dislike the commercial stuff you find on the shelves, and the homemade varieties are often super pricey.
I have provided two recipes here, both of which are incredibly easy to make. Do not be daunted by the ingredients. You can find most at health food shops. In fact plenty of convenience stores have a health food section these days, and Fruit & Veg City stocks an incredible range of nuts and seeds.
HONEY MAPLE GRANOLA
This is what we prepare and serve at Nook. This stuff is so moreish. Keep a big jar of it in the kitchen, to eat with milk and fruit for breakfast, over yogurt and drizzled with honey, or as it is, by the handful, straight out of the jar.
ingredients (makes 10 cups)
- 450g rolled oats (or the large flake Jungle oats)
- 120g sunflower seeds
- 120g white sesame seeds
- 175g apple sauce
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 120g maple syrup, or failing that, maple flavoured syrup
- 4 tablespoons wild honey or other runny honey
- 100g light brown sugar
- 250g pecan nut halves
- 1 teaspoon Maldon salt
- 2 tablespoons sunflower oil
- 300g dried cranberries
note: you can be creative as you like with nuts, seeds and fruit. substitute pecan nuts for almonds or hazelnuts. use raisins or citrus peel instead of cranberries. throw in peanuts and substitute the fruit with dark chocolate chips!
- Mix everything except the cranberries together very well in a large mixing bowl.
- Spread this mixture out on two baking tins (the ones that come with ovens, and are about the width of a rack) and bake in a 170°C oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes to an hour.
- Once baked, remove from the oven and allow to cool before adding the cranberries. Store in an airtight container.
ALMOND & COCONUT MUESLI
Something for the health conscious out there (yes, the granola does have a fair bit of sugar, I agree). I would turn this into a bowl of Bircher muesli, such as the one above (via Scandi Foodie Blog). Combine this lightly toasted muesli with organic apple juice, grated pear or apple, and greek yoghurt. Add some fresh blueberries or sliced fruit, and drizzle over some honey or syrup to sweeten things up a bit.
- 300 g rolled oats
- 125 ml organic unsweetened apple juice
- 80g raw flaked almonds
- 125g sunflower seeds
- 40g pumpkin seeds
- 40g sesame seeds
- 30g flaked coconut
- 100g dried cranberries, blueberries, sour cherries, or even goji berries
- Preheat the oven to 160°C.
- Place all the ingredients in a large bowl and stir well to combine.
- Spread the mixture evenly over a large baking tray and place in the oven for 30 minutes, stirring occasionally until lightly browned.
- Remove from the oven,allow to cool, then add the dried berries (alternatively currants or raisins if you prefer)