Nutty Granola Muesli

I absolutely love muesli – granola as well as the unsweetened variety. I have been known to have a bowl of muesli as a midnight snack and can happily have a few bowls a day, swimming with nuts and seeds and coconut and fruit and doused with ice-cold milk. Heaven. The leftover milk at the bottom of the bowl, infused with the honey and toasted flavours – even more divine. Sometimes I even just sneak out of the kitchen with small handfuls of the nuts that have had a good roll in the syrup and sesame seeds, or the nuggets of oats and honey and coconut that clump together.

The granola that favours our kitchen shelf is a reciped adapted from something I tasted years ago as a student at a healthy breakfast stall at an art and music festival held in South Africa’s Drakensburg Mountains. The rest comes from Nigella, the Barefoot Contessa and my store cupboard.

Indressa’s Granola Muesli

400g rolled oats
100g porrige oats
50 oatbran
50 dessicated coconut
50 sunflower seeds
50g pumpkin seeds
50g sesame seeds
100g whole skin-on almonds
100g walnut quarters
3 tbsp runny honey
juice of 1/2 lemon
1 tbsp vegetable oil
3 tbsp golden syrup
pinch of maldon sea salt
1 handful each of sultanas, dried cranberries and chopped dried apricots

1. Except for the fruit, place all the ingredients in a large bowl and mix well for a few minutes. I use a large spoon and fold it all through thoroughly.

2. Line a deep roasting tin with grease proof paper before evenly spreading the mixture out in the tin. Bake at an oven preheated to 350F for about an hour, stiring the mixture around every 20 minutes or so. This will ensure the granola browns evenly thoughout, rather than just on the top, bottom and sides of the tin.

3. Once golden brown all over, remove from oven and leave to cool. Once it is completely cool empty the granola into a large airtight container, and stir in the cranberries, chopped apricots and sultanas. Store in a cool place.