BAKED GRANOLA | BIRCHER MUESLI
Recipe Servings : 6
Total Time : 40 mins
Difficulty Level : Easy
What’s not to love about Granola. The nuttiness. The crunch. The health quotient.
Over multiple trips to Switzerland, I discovered an absolutely yummy staple at breakfast called Bircher Muesli. When I first tried to reverse engineer the dish, I realised that shop-picked Granola, which is the base, is not only awfully expensive, but also full of sugar. That’s when the lab coat was put on and the granola was baked in the oven. When you have cups of oats, whatever superfood like seeds you can lay your hands on, every house has yoghurt, and any fruit that you might fancy, you have the makings of Bircher Muesli.
Freshly baked Granola just stays in a glass jar for weeks. So you can add the partner ingredients whenever you feel upto it.
I call that functional food, terrificly tasty, and so cool to say – Bircher Muesli.
Ingredients
- 2 cups oats
- 1 1/2 Tbsp sunflower seeds
- 1 Tbsp pumpkin seeds
- 2 Tbsp flax seeds
- 1/4 cup of orange juice
- 2 Tbsp olive oil
- Half a handful of apple finely chopped
- 2 Tbsp of stiff yoghurt
- A sprinkle of cinnamon powder
- Honey (optional)
- 10 skinned almonds, cut into slivers (optional)
Method
- 1. Preheat the oven to 180 degrees C
- 2. Mix the orange juice into the oats. Then add all other seeds and spread them evenly onto a baking tray.
- 3. Bake for 45 minutes and keep turning the mixture frequently.
- 4. Remove from the oven and leave until cool.
- 5. You can store this in a glass jar for up to 2 weeks at least.
- 6. Whenever you feel like having Bircher Muesli, just take a few spoons of the toasted oats.
- 7. Add the yoghurt, almonds and apple cut into small small pieces.
- 8. If you’re not watching your sugar levels, you can add a half a teaspoon of honey.
- 9. TIP Don’t mix the yoghurt and fruit way way in advance, otherwise it will be too dry.
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