CINNAMON GRANOLA - MÜESLI US

I'm not a big breakfast person as I rarely eat in the morning (unless I really have to). I'd rather just fast till lunchtime or brunch a little later. But it doesn't mean that I don't enjoy the foods which are typically served at this early time of the day...

As a matter of fact, I've always been a big eater of cereals and more specifically of our Swiss Müesli and of it's American equivalent called "Granola". The first speciality consists of rolled oats mixed with seeds, fruits, nuts to which yoghurt, quark, milk or fruit juice is/can be added. The second one is basically made with the same ingredients, yet the difference lies within the fact that the cereals as well as the nuts are previously coated with a sweet liquid mixture and baked before the dried/fresh fruits are added or before any wet ingredient is mixed into it.

Well, today, I am not going to speak about Maximilian Bircher-Benner's creation, but about America's favorite healthy high energy and protein-rich breafast/snack/hiking/camping food. Yes, Ladies and Gentleman, I am talking about "Granola" which was invented in Dansville (NY) by Dr. James Caleb Jackson at the Jackson Sanitarium (a proeminent health spa) in 1863! In the 1960's, this kind of wholesome food got revived. Fruits and nuts were added to it to make it a popular health staple that the hippies cherished very much (therefore in slang, the term "Granola" describes a hippy-like bohemian, environmentalist and leftist person). Several people claim to have revived or re-invented granola then...

The following recipe was totally invented by yours truely. It is a basic, yet killer "Granola" which can be embellished in various ways , but which is also delicious when eaten alone with milk as it doesn't lack flavor or nor sparkle. It is scrumptiously crunchy, terribly tempting, lightely sweetened, magically spicy, wonderfully well-balanced taste- and texture-wise as well as deliciously healthy!

There is nothing like homemade "Granola" as it is a seriously addictive treat which never lasts very long! When making your own, you can choose the ingredients you want to use as well as their quality (better ingredients), so it tastes better and it is a lot less expensive than any of the store-bought ones you can find.

~ Granola ~
Recipe by Rosa @ Rosa's Yummy Yums.

Makes about 5-6 cups.

Ingredients:
5 Cups Rolled oats
2 Cups Soy flakes
1/2 Cup Sunflower seeds
1/2 Cup Grated coconut
2 1/2 Tbs Ground cinnamon
3 Tbs Runny honey
3/4-1 Cup Light brown sugar
1 Tsp Vanilla extract
50g Butter
1 Tsp Salt
1 1/2 Cups Dark raisins

Method:
1. Preheat the oven to 160° C (325° F) and place rack in the center of the oven.
2. Line a baking sheet/pan with parchment paper.
3. In a large bowl combine the rolled oats, the soy flakes, the sunflower seeds, the grated coconut and the ground cinnamon.
4. In a pan, melt the honey, sugar and butter together.
5. Stir well, add the vanilla extract and bring to the boil.
6. Remove from the heat and add salt. Stir well.
7. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
8. Spread this mixture onto the prepared baking sheet and bake for about 30 - 40 minutes or until golden brown, tossing and turning until it is nice and golden.
9. Remove from the oven and place the baking sheet/pan on a wire rack to cool.

Remarks:
I recommend you to use organic ingredients for your granola. It is then more nutritious and healthy.
You can replace the runny honey by maple syrup.
While it is baking, you have to stir the granola regularly so that it browns evenly.
The browner the granola gets (without getting burnt) the crunchier the granola will be (once cooled).
You will notice that the granola may still be sticky when it is removed from the oven, but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has cooled completely you can add a variety of dried fruits such as cherries, cranberries, light raisins, mango chunks, papaya, apricots, dates and coarsely chopped roasted nuts (can be added raw at the beginning - point 3- or roasted, at the end). Once the granola has completely cooled, store in an airtight container. It will keep for several weeks.

Serving suggestions:
Granola can be enjoyed on it's own or eaten with fresh fruits (strawnberries, apples, bananas, kiwis, grapefruits, etc...) and milk or used as a topping for your yoghurt, fruit salads, ice creams and desserts.
You can even make muffins or cookies and top your cakes as well as your crumbles with it.

***************

~ Müesli US ~
Recette par Rosa @ Rosa's Yummy Yums.

Pour environ 5-6 bols.

Ingrédients:
5 Tasses de Flocons d'avoine 2 Tasses de Flocons de soya 1/2 Tasse de Graines de tournesol 1/2 Tasse de Noix de coco rapée
2 1/2 CS de Cannelle moulue
3 CS de Miel liquide 3/4-1 Tasse de Sucre brun claire
1 CC d'Extrait de vanille
50g de Beurre 1 CC de Sel
1 1/2 Tasses de Raisins secs foncés

Méthode:
1. Mettre votre grille au milieu du four et préchauffer à 160° C (325° F).
2. Recouvrir votre plaque de papier sulfurisé.
3. Dans un grand bol, mélanger les flocons d'avoine et de soya, les graines de tournesol, la noix de coco rapée et la cannelle moulue.
4. Dans une casserole, faire fondre le beurre avec le miel et le sucre.
5. Bien mélanger, ajouter l'extrait de vanille et porter à ébulition.
6. Retirer de feu et ajouter le sel. Bien remuer.
7. Verser ce mélange sur les céréales sèches et bien mélanger afin que chaque grain soit recouvert de ce liquide.
8. Répartir ce mélange sur la plaque et cuire pendant 30 - 40 minutes, tout en remuant de temps en temps, jusqu'à ce qu'il soit bien doré.
9. Retirer du four et faire refroidir (dans la plaque) sur une grille.

Remarques:
Je vous recommande d'utiliser des ingrédients biologiques pour la confection de votre Müesli/Granola. Ainsi il sera plus sain et il aura une meilleure valeur nutritionnelle. Vous pouvez remplacer le miel liquide par du sirop d'érable. Pendant que votre Müesli/Granola cuit, il faut impérativement que vous le remuiez afin qui'il soit doré de façon homogène.
Plus votre Müesli/Granola sera doré (pas brûlé), plus il sera croustillant. Vous vous apperceverez peut-être que votre Müesli/Granola sera légèrement collant à la sortie du four. Ce n'est grave, il deviendra croustillant et sec au fur et à mesure qu'il refroidira. Faites un sorte de casser les petit amas de céréales pendant que votre Müesli/Granola est encore chaud. Une fois que votre Müesli/Granola sera froid, vous pourrez ajouter une large palette de fruits secs/sechés (cerises, cranberries, raisins clairs, mango, papaye, dattes, abricots ainsi que des noix qui auront été grossièrement hachées après avoir été torréifiées). Une fois que votre Müesli/Granola sera complètement refroidi, vous pourrez le garder dans une boite hermétique. Il se pourra être conservé ainsi plusieurs semaines.

Idées de présentation:
Ce Müesli/Granola peut être mangé seul ou avec des fruits frais (fraises, pommes, bananes, kiwis, grapefruits, etc...) et du lait. Vous pouvez aussi saupoudrer vos yoghourts, salades de fruits, glaces et desserts avec ce mélange. Il sera parfait pour vos muffins, cookies ainsi que pour vos cakes et vos crumbles.