Homemade oat and honey muesli

Nourishing recipe for homemade granola with oats and honey as a healthy breakfast alternative to highly processed, commercial brands, including those that use organic ingredients.

Knowing how to make healthy cold breakfast cereals is an important skill since commercial versions are some of the most toxic processed foods out there.

Some people are surprised to learn that literally ALL brands of cold breakfast cereal are unhealthy.

This includes organic brands that only list a few ingredients on the nutrition label.

Why is this?

The most important issue is the processing of cold breakfast cereals. It’s not just about the ingredients, although those are certainly important too.

The forcible factory extrusion of grains required to produce packaged grain destroys the integrity of the protein molecules.

Eating this stuff is essentially like “allergies in a bowl”.

However, it is difficult to eliminate cold breakfast cereals from the diet as they are very convenient and incredibly addictive.

So you’ll probably need some tricks in your tool bag to break the habit. In my experience, homemade versions are an effective way to eliminate them for good.

You’ll find this oat and honey granola recipe to be extremely filling, unlike the experience with commercial brands which tend to overeat and won’t keep you full for very long.

Love the idea of ​​making your own cold breakfast cereal? Here are other recipe suggestions to try in addition to the oat honey recipe below.

Homemade breakfast cereal made from oats and honey

Nourishing recipe for homemade granola with oats and honey as a healthy breakfast alternative to highly processed, commercial brands, including those that use organic ingredients.

total time 4 hours 20 protocol

instructions

1. In a large saucepan, bring water and sea salt to a boil.

2. Stir in sprouted oats. Reduce the heat to low, cover with a cracked lid and simmer until tender, about 10 minutes.

3. Grease two large baking sheets with expeller-pressed coconut oil.

4. Remove the cooked oats from the pot and spread very thinly on baking sheets.

5. Place baking sheets in oven preheated to 121°C and toast for 2 hours.

6. Remove the baking sheets from the oven and use a spatula to carefully flip the toasted oats untoasted side.

7. Place the baking sheets back in the oven and roast for another two hours.

8. Remove the baking sheets and test the consistency of the granola. If it’s not completely dry, flip the granola again and toast for another 2 hours.

9. Remove baking sheets from the oven and let cool for 15 minutes.

10. Remove toasted oats from baking sheets and pulse in food processor in two batches until grain-like consistency.

11. Place the finished muesli in a container with a lid and refrigerate.

12. Enjoy 1/2 cup in a bowl, drizzled with 1 tsp raw honey and whole milk. Add raisins, banana slices, soaked nuts or soaked seeds to taste.

recipe notes

You can substitute virgin coconut oil in place of (flavorless) expeller pressed coconut oil in this recipe, but it will likely impart a slight coconut flavor to the granola.

nutritional information

Homemade breakfast cereal made from oats and honey

Amount Per Serving (0.5 cup)

calories 148
Calories from fat 32

% Daily Value*

Fat 3.5g5%

Saturated Fat 1g5%

sodium 139mg6%

potassium 150mg4%

carbohydrates 23g8th%

fiber 4g16%

protein 6g12%

calcium 19mg2%

iron 2mg11%

*Percent Daily Values ​​are based on a 2000 calorie diet.