sugarfree muesli

since the ladies at the radio went nuts about the granola, i decided to work on more granola recipes (hooray, enough recipes that will make a radioshow!). our adorable secretary sonja asked for a sugarfree granola that still tastes good. so i came up with this one. its quick and easy to make and keeps in an airtight container for at least 2-3 weeks.


200g rolled oats
100g soy oats (get it at migros or any wholefood store)
60g puffed wheat
80g almonds, roughly chopped
50g pumpkin seeds
40g sesame seeds
10g linseeds
1-2 teaspoons cinnamon powder
125ml organic applejuice
2 tablespoons sunflower oil
50g dried apple (or pear, whatever you like better), cut in small cubes

heat oven to 160C° and line a bakingsheet.
mix everything from oats to cinnamon powder in a big bowl. mix applejuice with oil and mix well into dry ingredients until wet. spread evenly on baking sheet and bake in the oven for about 30 minutes. if you are not in a hurry and get a chance to mix and shake it, while its in the oven - do so. it helps to bake it evenly. if not, dont worry.
when mixture is goldenbrown and dry, let cool (its best to leave it to cool in the oven overnight) and mix with dried apple cubes.
serve with yoghurt, fresh fruit or milk.


for everyone out there who is simply too busy to bake a granola - here is a mix thats done in a dash! of course you could substitute the mango with dried apple or figs or pears or whatever you desire. add some dried coconut flakes or a dash of cinnamon or vanilla sugar and ready is your bespoke muesli mix.


400g rolled oats
50g puffed wheat
150g soy oats
100g almonds, roughly chopped
100g pumpkin seeds
50g sunflower seeds
100g dried mango, cut in small cubes

in a big bowl mix all the ingredients together and store in an airtight container up to a month.
serve with yoghurt, fresh fruit or milk.