One of my daughters has always referred to herself as a “granola girl” and for the record it doesn’t necessarily mean that she eats a lot of muesli. At some point in our social lexicon “granola” became shorthand for “outdoorsy aesthetic” or natural, healthy and down-to-earth. Not bad things to aspire to, and very much representative of my middle child.

Whether it’s granola or muesli, I love it love it love it with a love not usually reserved for oatmeal. I love it mostly for breakfast and sometimes for lunch. Most recently with a glossy glob of fresh yoghurt and homemade fruit compote, but traditionally just with milk. It’s high in fibre and, especially served with fruit, an excellent start to any day. Muesli is also something that is SIGNIFICANTLY BETTER made by you, rather than bought in a box. When you make it yourself you control the quality of the oil and the oats and the nuts or fruit. It’s bespoke, contains less sugar than a bought one, and is much healthier. And did I mention delicious?

Perhaps you prefer your muesli traditionally made – Bircher style – not toasted, but soaked for better digestion. For me I love the toasty crunch of muesli baked until crisp in an oven, lightly sweetened with golden syrup, and I always have a tall jar of it in my pantry. I get anxious when the jar gets low. A full jar of toasted muesli in the house for me represents abundance, and I feel well prepared against any incoming zombie apocalypse.

You don’t really need a recipe for muesli. Every muesli-eater I know has their own. My mum makes hers raw, with just oats and seeds. I know people who add cocoa or cacao nibs to theirs. My husband Adam likes it made with dried fruit, mostly apricots and I like it with a handful of almonds and dried cranberries. I’ve watched Dutch farm volunteers toast theirs daily on my stove, in a big pan, just turning it till it goes golden.

However you make it, I hope it makes you feel a little “granola” and that you make a big jar of it to tide you over in the face of any kind of zombie apocalypse.

Makes approx. 1 kg of muesli

Ingredients

175 g (½ cup) golden syrup, or honey
3 tablespoons canola oil
3 tablespoons butter
625 g (5 cups) rolled oats
60 g (½ cup) sunflower kernels
65 g (½ cup) pepitas (pumpkin seeds)
80 g (½ cup) linseeds (flax seeds)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
Nuts and dried fruits of your choice (optional)

Method

Preheat your oven to 170°C (340°F) and line two baking trays.
In a small saucepan over a medium heat, stir the golden syrup, oil and butter together until the butter melts.
In a large bowl, stir together all the other ingredients. Pour the melted butter mix into the bowl and mix well until the oats are well coated.
Spread the mix out on two large baking trays and bake for approximately 15 minutes, stirring occasionally, until evenly golden.
Add dried fruit(s) of your choice after cooking. Nuts can go in with the mix while cooking. Once cool, store in an airtight jar or container for up to two months.

Delicious.

Recipe adapted from Fiona’s book “From Scratch” published by Hardie Grant 2022, photography by Alan Benson