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So I’ve been busy!

M and I just got back from a trip overseas: a much-welcomed break for both of us. This has been a pretty heavy year in terms of growth, change, and career path development for both of us, and it was wonderful to have a couple of weeks off. We stayed with old, dear friends; made new ones; learned things; tried new things and saw new places…I could rattle on and on about how awesome it was, but I won’t because that gets dull.

A great break usually leaves me ready to jump back into all my favourite things when I get back: I missed my clarinet and violin, I had ideas for stories and knitting, and best of all I had ideas for cooking. Because a good trip, by definition, means good foods, especially new ones.

Today’s new thing: granola. I love me some muesli, toasted and untoasted, and I have heretofore treated granola as toasted muesli, nothing more. Not anymore, maffriends.

Regardez: granola, Brooklyn-inspired (LOVE YOU BROOKLYN).

What’s different: more sugar, more oil, more FLAYVAR, more oats, fewer fruits, more seeds.

When I make toasted muesli, I usually toast the oats, coconut, seeds and nuts, and then mix them with the dried fruit at the end. And I’m pretty light-handed with the butter/sugar. Emboldened by my experiences, I decided to go full banana on this batch. So there’s 1/3c of canola oil, and 2/3c marmalade for sweetening and citrusification. (So many granola recipes I read suggested maple syrup as a flavourer/sweetener. I decided to try marmalade because goddamn if I don’t love me some citrus in my muesli granola.


Early stages of glory.

And man oh man oh man is it good. I knew it would be as soon as I smelled the fresh nutmeg and marmalade.

Another clever trick: mix an egg white into the batch for extra clumpiness while baking.

So the whole thing was super easy — mix the dry, mix the wet, mix together and whaddya get? MUESLI!

Crunchy clumpy deliciousness.

Crunchy clumpy deliciousness.

Holy cow people, I’ve been missing out on some serious morning wonderment. This stuff is the bomb of breakfasts. With fresh yogurt and stewed fruit, it’s fantastic.actually it’s fantastic even without those, as evidenced by the number of times over the course of the day my hand found their way into the jar for another taste. Y’know, just in case it wasn’t as awesome as I had first thought. Don’t want to lead the blog astray, after all. Chomp chomp chomp, etc.

Mix the dry:

  • Oats
  • Nuts (almonds here, but walnuts, pecans, macadamia, or whatever else you fancy would work well too)
  • Dates, chopped
  • Sultanas
  • Pepitas
  • Sesame seeds
  • Sunflower seeds
  • Cinnamon
  • Allspice
  • Nutmeg

Mix the wet:

  • 1/3 cup canola oil
  • 2/3 cup marmalade
  • 1 egg white

Mix them all together!
Spread out evenly on an oven tray and bake at about 100-120°C for around 40 minutes, stirring regularly to make sure they toast evenly. When they’re brown, then the oven off and open the door a little, and let it cool gradually. This makes it super crunchy, which I enthusiastically endorse.

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