Perhaps it is the warmer weather or perhaps it is the packets of Purely Elizabeth and Perfect Provender (made by my lovely friend Jodie!) that have been in my pantry recently, but I’ve been on a granola kick of late. I’m always chasing that perfect crunchy granola and my latest go-to recipe includes coconut, dried blueberries and lemon -yum! The difference between granola and muesli is that granola is baked and typically has some form of wet binding ingredient, whether that is a syrup, oil or mix of the two. I’ve used almond butter alongside a little oil and sugar to get a balance of fat, sugar and a little extra fibre for your money. I’ll warn you now, this mix alone is delicious!
On the basis of this recipe making ten 1/2 cups there is approximately 12g sugar per serving. Feel free to use less or more sugar according to taste.