muesli – Scandelights

I have stopped buying muesli/granola in shops for several reasons:

The first time I made my own granola I realised how less sweet it was compared to bought versions. (And I thought I had a lot of sugar in it.)
My stomach can’t handle too much fibre, so making my own allows me to make one that suits my sentitive tummy.
It is incredibly easy!
You can choose what flavour you want and experiment.

I have made granola before, from this recipe and I really like it, but I wanted to try an idea I had. Granola with peanut butter. This would be perfect with roasted peanuts in the blend, but that my stomach could not handle, so I am grateful for the flavour the peanutbutter adds.

The result was really nice, but the peanut butter flavour is not very strong. However, together with the golden syrup and brown sugar it gives the granola a deep earthy undertone that just oozes autumn and codler weather.

Autumnal granola with peanut butter, makes 2,5 l muesli

600 ml cornflakes

600 ml rice krispies

1,2-1,3 l rolled oats

100 ml water

50 ml light brown sugar

50 ml golden syrup

100 ml smooth peanut butter

50 ml vegetable oil/light olive oil

Mix cornflakes, rice krispies and oats in a large roasting tray with sides. Add sugar, water and syrup to a sauce pan and bring to the boil. Stir to dissolve the sugar. Take off the heat and add the peanut butter. Bring to the boil again and stir. Pour it into the cereal and mix well. Add the oil and mix again. Put in a 150C oven for about 45 minutes, stiring 3-4 times so it brown evenly. Leave to cool completely in the tray. Transfer to a jar and keep it at least for a month.

I made my own granola the other day. When you have a sensitive stomach like me, it is great to create your own breakfast cereal, because there are only a few storebought ones you can have. I can’t have seeds and nuts, or anything wholegrain or most dried fruits. Yes, it is a nightmare. But it is easily fixed by making your own. And it tastes lovely too!

I flavoured mine with a little bit of sugar (it seemed like a lot, but the cereals don’t taste very sweet, which made me realise how much sugar there must be in the storebought kind) and vanilla essence. Together with thick natural yoghurt, some raisins or a dollop of honey, this is heaven in the mornings. I promise you.

Vanilla granola, 2 large jars as pictured

400 g oats

150 g rice krispies

100 g cornflakes

125 ml water

125 ml caster sugar

50 ml vegetable oil

a pinch of salt

3 tbsp syrup

1 tsp vanilla essence

Pour the cereals into a large roasting tin and mix it around. Mix the other ingredients in a bowl (or heat it up to a syrup, but it is not necessary) and pour it over the cereal. Mix thoroughly. Toast in 150C for 40 mins – 1 hr. Stir once and a while. Leave to cool completely before filling airtight containers. I placed a tea towel over the tray over night to cool.