The moment I started experimenting with my first batch of home-made müsli last summer I knew I had reached a point of no return . I haven’t been able to stop making different variations on this fantastic recipe. It simply cannot be compared to the ones you buy in stores. It makes for a superb breakfast!
Preheat the oven to 150°C. Line a rimmed baking sheet with oven proof paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola/müsli is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container.
Note: Will keep at room temperature for up to a month.
Enjoy! (with some homemade yoghurt (link) and fresh fruit!)
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