Wheat Free Granola Muesli Recipes

WHEAT-FREE GRANOLA (MUESLI)

This is based on my Recipe #202355, but has been revised to cater for a friend who can't eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan-which is 11" x 14"-holds a double recipe comfortably. My photo is of the dry ingredients.

Provided by Leggy Peggy

Categories Breakfast

Time 25m

Yield 14 serving(s)

Number Of Ingredients 12

Wheat-Free Granola (Muesli) image

Steps:

Preheat oven to 350 degrees.
Combine all the dry ingredients in the baking pan (first seven items). Raisins (or other dried fruits) are added after cooking.
Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
Dribble honey-butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
This can easily over-brown (burn), so keep an eye on it.
Remove from oven and stir in the raisins or other dried fruit.
When cool, store in an airtight container. It keeps very well.

Nutrition Facts : Calories 284.3, Fat 16.8, SaturatedFat 8.6, Cholesterol 17.5, Sodium 139.8, Carbohydrate 31.3, Fiber 5.8, Sugar 9.3, Protein 6.9

Ingredients

4 cups rolled oats
1/2 cup rice bran
1/2 cup barley natural bran
1 cup finely shredded coconut
1/4 cup sesame seeds
1/2 cup sunflower seeds
1/2 teaspoon cinnamon (optional)
1/2 cup raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good)
1/2 cup butter
1/4-1/2 cup honey (depending on your sweet tooth)
1/2 tablespoon milk
1/2 teaspoon salt

CRUNCHY GRANOLA (MUESLI)

I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan-which is 11" x 14"-holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.

Provided by Leggy Peggy

Categories Breakfast

Time 25m

Yield 16 serving(s)

Number Of Ingredients 11

Crunchy Granola (Muesli) image

Steps:

Preheat oven to 350 degrees.
Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
Dribble honey-butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
This can easily over-brown (burn), so keep an eye on it.
Remove from oven and stir in the raisins or other dried fruit.
When cool, store in an airtight container. It keeps very well.

Nutrition Facts : Calories 257, Fat 14.6, SaturatedFat 7.4, Cholesterol 15.3, Sodium 128.9, Carbohydrate 28.1, Fiber 4.7, Sugar 7.8, Protein 6.2

Ingredients

4 cups rolled oats
1 cup wheat germ
1 cup finely shredded coconut
1/4 cup sesame seeds
1/2 cup sunflower seeds
1/2 teaspoon cinnamon (optional)
1/2 cup raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good)
1/2 cup butter
1/4-1/2 cup honey (depending on your sweet tooth)
1/2 tablespoon milk
1/2 teaspoon salt

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