Making this muesli on a Saturday afternoon to get me through a busy week ahead always makes me feel sort of virtuous. As the crisp, golden, cinnamon-scented cereal cools on my kitchen bench, I pull out the big old jar I like to store the crunchy granola in and feel I’m preparing myself to conquer anything the world could throw at me. I feel organised, on top of things and self-sufficient; after all, I’m one of those people who make their own granola. But then, as I’m gently breaking up the maple-crusted chunks of toasted oats and seeds and nuts, I sneak a taste. And I remember that this granola has never lasted me beyond a Tuesday.
So now I’ve leveled with you: really, I’m one of those people who can eat granola for breakfast lunch and dinner. I’ll splash cold milk onto bowl after bowl until all that is left in the big old jar are the cinnamon-flecked memories of a week that never was. You, dear reader, may have more restraint. But for me, this stuff is ambrosia (read: crack of the gods). Now, I’m not about to pretend that chowing down on a big bowl of this constitutes a particularly healthy start to the day. It is packed full of nuts and linseeds and sunflower kernels and cranberries which, of course, are all very nutritious. But after drizzling the whole lot with maple syrup and baking it until fragrant and crisp, I dare say this is a not a low-calorie affair. With some restraint however, this can definitely be part of regular weekday breakfasts. I love a scoop with good yogurt and fresh berries – and (usually) I’ll gladly have a little of anything over none at all.
I’m not sure if making muesli at home is actually any cheaper than buying it, but I’d like to imagine that it is. In any case, it is a million times better than buying it from a store, because you can put whatever you want in and leave out all those bits that spoil your otherwise favourite store-bought blend. Don’t care for cinnamon? Add some shredded coconut. Replace the maple syrup with more honey, or use pumpkin seeds instead of sunflower. Take out the cranberries, add apricots, or dried apple, or…goji berries or chopped dark chocolate (!). The world is your oyster – at least until Tuesday. 
Cranberry, pistachio and cinnamon granola
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This homemade Cranberry, Pistachio and Cinnamon Granola is a fragrant and crunchy treat, perfect for breakfast or snacking throughout the day.
Ingredients
- 2 cups (480 ml) rolled oats
- 1 cup (240 ml) flaked almonds
- 3/4 cup (180 ml) sunflower kernels
- 1/3 cup (80 ml) linseeds
- 1 1/2 tsp ground cinnamon
- 1/2 cup (120 ml) maple syrup
- 2 tbsp grapeseed oil
- 2 tbsp honey
- 3/4 cup (180 ml) dried sweetened cranberries
- 1/2 cup (120 ml) shelled pistachios
Instructions
- Preheat your oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
- In a small saucepan over low heat, combine the maple syrup, honey, and grapeseed oil. Stir until the mixture is smooth and runny, about 2 minutes.
- In a large mixing bowl, combine the rolled oats, flaked almonds, sunflower kernels, linseeds, ground cinnamon, and shelled pistachios.
- Pour the warm syrup mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the granola mixture evenly onto the prepared baking tray.
- Bake in the preheated oven for 20 minutes, stirring halfway through, until the granola is golden brown and fragrant.
- Remove from the oven and allow to cool completely on the tray. Once cooled, stir in the dried sweetened cranberries.
- Store in an airtight container for up to two weeks.
Notes
- Store the granola in an airtight container to maintain its crunch.
- Feel free to substitute ingredients like using pumpkin seeds instead of sunflower kernels, or adding dried fruits like apricots or goji berries.
- Serve with yogurt and fresh berries for a complete breakfast.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15 grams
- Sodium: 5 mg
- Fat: 11 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Mangú – Mashed Plantains
- How to Make Panko Fried Scotch Eggs
- Cinnamon and Nectarine Crumble
- Cranberry Pecan Bread
Frequently Asked Questions
Why are the dried cranberries added after baking rather than before?
The instructions specify stirring in the ¾ cup of dried sweetened cranberries only after the granola has come out of the oven and cooled completely. Baking dried fruit causes it to harden and burn; adding it off-heat keeps the cranberries plump and chewy against the toasted oats.
Can I swap out any of the ingredients?
Extensively, per the article. The author suggests replacing sunflower kernels with pumpkin seeds, swapping maple syrup for more honey, substituting dried apricots, goji berries, or chopped dark chocolate for the cranberries, or adding shredded coconut in place of cinnamon.
How long does this granola keep, and how should it be stored?
Store it in an airtight container and it will keep for up to two weeks. The recipe and notes both specify an airtight container to maintain the crunch — the author humorously admits their batch never survives past Tuesday despite best intentions.
YAY! So glad you like, Miss Nina! x
this is the most awesome stuff that ever existed!!!!YAAAAAAAAAAY!!!