Muesli, Granola, Floor Sweepings, Cereal, Crumble...the names go on. This recipe first appeared in 2009 on here but we updated it and called it Graneusli for inclusion in For Foods Sake, still my favourite child as it was my first cookbook ever and still in print and available for the best price ever.
Anyhoo, this barely uses a Thermomix, but is still delicious and can be made vegan entirely if you sub in EVOO for the butter. You will be just as delighted. It's all about the vanilla in this one. Don't skimp!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Butter BUY
- 150 Grams Pure Maple Syrup
- Pinches Pink Salt Flakes BUY
- 2 Tablespoons Vanilla Bean Paste BUY
- 1 Cup Almonds BUY
- 1 Cup pecans
- 1/2 Cup sunflower seeds
- 4 - 5 Cups Rolled Oats
- 150 Grams Dates pitted
- 100 Grams Dried Cranberries (Craisins)
- 50 Grams Shredded Coconut BUY
Place butter, syrup, salt and vanilla into Thermomix bowl and melt together for 4 min/60°C/speed 2. Set aside.
Meanwhile, spread nuts and seeds onto large flat tray and toast in 200°C oven for about 10-12 minutes until crunchy. Set aside to cool slightly.
Spread oats onto tray and drizzle with butter mixture. Stir and mix by hand until evenly distributed. Reduce oven temperature to 160°C. Cook oats for around 30-35 minutes, stirring occasionally to ensure edges are not overdone. Leave in the turned off oven until completely cool.
Place dates into Thermomix bowl and chop for 4-5 sec/speed 6. Place into large mixing bowl.
Place cooled nuts into Thermomix bowl and pulse on Turbo for less than 1 second, just to chop roughly. Add to mixing bowl.
Add oats to the bowl.
Add craisins and coconut and mix by hand. Allow to cool completely before storing in an airtight container for up to 4 weeks...but it won't last that long, I can assure you!