Happy Heart Muesli

We're going to keep this one short and sweet. Well, sort of. 

I've become a pro at carrying on and on about some truly ordinary things in life. And with the near arrival of le bebe` and, consequently, even more time spent at home, it doesn't look like things are going to be changing a whole lot in that department. So- instead of glorifying this granola recipe, I'm going to just make a few quick points about why you should bother making it rather than picking some up in the bulk aisle next time you're grocery shopping.

I posted a really decent granola recipe on my old site that I called Crunchy Euro Muesli, but here's evidence that this one's better:

1- I'm not re-printing the recipe and photos of the Euro Muesli, even though that would be easy-peasy and would save me from trying to, yet again, successfully photograph food in the middle of the artic winter. It's a challenge, kids. 

2- It has me conjuring up images of true healthfulness just saying its' name.

3- With the addition of a secret ingredient, those crunchy, clustery bits that are so desirable in a bowl of granola become easy to obtain. 

4- It tastes good. Like so good that I started eating a bowl for my new midnight snack rather than an ice
cream sundae. 

So here's the grand (or not so grand) unveiling of Happy Heart Muesli. Like all Mueslis (or granolas, if you please), you can customize this one to your liking. In order to stay true to its' name, I think the egg whites, flax seed, and nuts (and obviously the oats) are essential to keep. Beyond that, feel free to tweak the recipe by adding your favorite spices, tossing in some shredded coconut, or even adding a little maple syrup. Just promise me one thing: you'll store your finished batch in the fridge. From personal experience, I've learned that if you leave this sitting out on a warm countertop for too long, it'll start smelling (and even tasting!) like another popular source of Omega-3s. Think about it....

And hey- may I suggest an excellent way to use up the leftover egg yolks after you separate them from the whites? ICE CREAM. That way you'll have something a little more decadent to sprinkle the granola over than just your ordinary milk or yoghurt. 

Happy Heart Muesli
Hjerteglad Muesli
*Makes at least 6 cups, possibly even more

1/4 cup (4 Tablespoons) walnut oil, divided (or olive oil or another "good for the ol' ticker" oil)
1/2 cup (110 g) brown sugar
The whites of 4 eggs
A scant 1/2 teaspoon salt
3 cups (250 g) oats
1 cup (100 g) walnut pieces (or your choice of nuts- hazelnuts, almonds, and pecans are good options)
1/2 cup (150 g) flax seed
1 cup (150 g) dried fruit
1/4 cup (60 ml) honey


1- Brush a baking sheet with 2 tablespoons of the walnut oil. Preheat your oven to 350F/175C. 

2- In a large bowl, whisk the other 2 tablespoons of oil with the brown sugar, egg whites, and salt.  

3- Add to your bowl; the oats, walnuts (or choice of nuts), and flax seed. Toss well, then spread out onto your oiled baking sheet. 

4- Bake for 30 minutes, taking the sheet out to give the muesli a good stir once half-way through.  

5- Sprinkle your choice of dried fruit over the top, add your honey, give a good stir, and bake for another 10 minutes to get it nice and crunchy and toasty. Remove from oven, allow to cool for half an hour, then scoop up into a storage bag or container before the muesli starts to really adhere to your baking sheet. Allow to cool thoroughly before storing in the refrigerator. 

Comments

[Nycbakerholic]

your pics are always so nice !...i can totally relate to what you're going through...! Nice Meusili !...I love the home made stuff...`

[D. @ Outside Oslo]

That sounds great. Do you have any idea how long it keeps in the refrigerator?

[siri]

D.- Good question. If I had to guess, I'd say up to a month, although if it's something you end up eating for breakfast most mornings, it'll only last 2 weeks, tops. -SiRi