Apple Muesli / Granola
Apple muesli for most people brings to mind Bircher Muesli – rolled oats soaked overnight in apple juice, then freshly grated apple stirred just prior to eating. It is a most delicious breakfast particularly when smothered with homemade natural unsweetened yoghurt. However, this apple muesli is a toasted muesli, also known as granola. We have a small but very prolific apple tree of unknown parentage in our back yard. Before we gave the tree a haircut, it would produce so many apples that branches would break away from the tree under the weight of the fruit. Every year I mean to write down the dates the flowers bud and the leaves unfurl, the date the first fruits appear and the date the apples ripen so I can attempt to identify the apple. Every year passes and I forget to note the details in some place other than my mind. It is a small green apple with heavy russeting, the flesh is crisp and quite tart, but sweeter than a Granny Smith.
Anyway, the years of heavy fruiting were put to good use and I made a lot of apple-based jelly. I made so much that we still have plenty so I come up with other ideas on how to use the excess jars of jelly. I often make muesli with honey or golden syrup, but this time substituted the honey with apple & Feijoa jelly. The Feijoa is a sub-tropical fruit that grows very well in the North Island and is so popular that many back yard gardens have a sprawling Feijoa tree. The fruit is also known as a pineapple guava or guavasteen.
So the muesli has apple & Feijoa jelly, appelstroop and dried apple chunks. Appelstroop is a Dutch apple syrup similar in consistency to blackstrap molasses. I often add molasses (blackstrap or date), treacle or malt syrup to the muesli to add a lovely caramel flavour – this time the appelstroop delivers the caramel characteristic. Finally, the jewel-like golden apple chunks are stirred through the cooked muesli to impart a fresh apple flavour. It could be called Triple Apple Muesli, but of course, you can always serve with baked apple slices or a glass of freshly pressed apple juice. My teenaged taste-testers voted it great muesli, and I see that after 4 days, the jar is already half gone. I forgot to measure the quantities so I’ll make it again this weekend just to be sure.
Having made another batch today – this makes approximately 12 cups.
Toasted Muesli with Apple
725g / 6 cups traditional wholegrain rolled oats
30g / ½ cup desiccated coconut
20g / ½ cup bran flakes
110g / ½ cup peanut oil (groundnut oil)
115g /1/3 cup apple-based jelly
40g / 2 T rinse appelstroop or blackstrap molasses
125g /2 cups All-Bran
150g /1 cup golden apple chunks
Preheat oven to 180 C / 360 F
Combine rolled oats, coconut and bran flakes in a large roasting pan.
Melt oil, jelly & appelstroop in a medium saucepan over low heat, stirring to combine the different liquids.
Stir though oats mixture until all the dry ingredients have a lovely syrupy coat.
Spread the uncooked muesli mixture in an even layer.
Place in the oven for 10 minutes, stirring every 2-3 minutes and redistributing the muesli into an even layer after each stir.
Remove from oven and allow to cool for 10 minutes or so.
Stir in chopped dried apple and All-bran.
Allow to cool completely before storing in an airtight container.