Wednesday, October 5, 2011

Apple baked breakfast granola recipe

I'm having lots of fun experimenting with muesli/granola recipes at the moment.

I got a stack-load of bargain apples from the supermarket a couple of weeks back and thought it might be fun to bake some into muesli. The apple taste doesn't come out all that strongly, but it does add a gentle sweetness.

Lily seems to really like this muesli too, but only if she gets to eat it out of my cereal bowl with me.

  • 8c rolled oats
  • 1/4c whole-wheat flour
  • 1c raw almonds
  • 300g butter or coconut oil, melted
  • 1 1/2c sour dairy, eg yoghurt, milk kefir, whey, cultured buttermilk. (A dairy-free alternative is 1 1/2c water with 1 1/2T lemon juice added.)
  • 1-2c water (enough to wet all the rolled oats without having excess water sitting in the bottom of the bowl)
  • 6 medium apples
  • 1/4c honey
  • 1t natural sea salt
  • 6t cinnamon
  • 4t vanilla extract
  • 2t ground nutmeg
1. In a large bowl mix rolled oats and flour with sour dairy, melted butter and water. Cover with a clean tea towel or dinner plate and leave to soak for up to 24 hours. (Soaking rolled oats makes them easier to digest.)

2. At the same time, place the raw almonds in a glass jar and cover with water. Screw the lid on the jar and leave the almonds to soak for 12 hours, then change the water and soak for another 12 hours, or until you're ready to make your muesli. (Soaking almonds partially sprouts them, which increases their nutritional value.)

3. When ready to cook, preheat oven to 100°C / 220°F.

4. Drain almonds, chop and stir through rolled oat mixture.

5. Peel, core and slice apples. Place in a saucepan with 3T water and simmer on a medium heat until soft enough to mash.

6. While apples are stewing, place honey, sea salt, cinnamon, vanilla extract and nutmeg in a double boiler (or a bowl placed on top of a saucepan of boiling water) and gently melt together, stirring until the honey becomes thin.

7. Stir honey mixture through rolled oats.

8. Mash apples, pour into rolled oat mixture and stir thoroughly.

9. Spread mixture out in two oven trays lined with baking paper.

10. Bake at 100°/ 220°F for three hours, stirring every 45 minutes and alternating which tray is on top and which tray is underneath. 

11. When the mixture is starting to dry out, turn oven off, stir mixture one last time and place trays back in the oven to finish drying as it cools.

12. Store in an airtight container and serve with fresh raw milk, or natural yoghurt and your favourite fruit to top.

Note: You could also stir dried fruit and seeds through this muesli once it has cooled, but I wanted a more simple recipe so have gone without those add ins.


  1. Do you think this would work for peaches instead of apples? We've got a ton of peaches right now.

    1. I think peaches would be amazing. You could even dehydrate some of them and chop them up to throw in as the dried fruit portion. Yum!

  2. I made this and am storing it in my pantry, is that an okay way to store it? Also, why the yogurt and whole 24 hour thing? Can you explain that? It is good though. Thanks!


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