A.Vogel Blog




  • 1.25 l (5 cups) rolled oats
  • 250 ml (1 c.) raw wheat germ
  • 125 ml (½ c.) sunflower seeds
  • 125 ml (½ c.) pumpkin seeds
  • 250 ml (1 c.) flax seeds
  • 5 ml (1 tsp) cinnamon
  • 185 ml (¾ c.) honey (unpasteurized)
  • 60 ml (¼ c.) coconut oil
  • 10 ml (2 tsp) vanilla
  • 125 ml (½ c.) cold water
  • 250 ml (1 c.) pitted dates,* cut into small pieces
  • 125 ml (½ c.) dried figs,* cut into small pieces
  • 500 ml (2 c.) dried cranberries*
  • 250 ml (1 c.) raisins*

*Choose unsulfured dried fruits


Preheat the oven to 300ºF (150ºC).
Combine the rolled oats, wheat germ, sunflower seeds, pumpkin seeds, flaxseeds and cinnamon. In a saucepan, combine the honey and coconut oil, and melt on the stove over low heat until the mixture reaches a liquid consistency.

Remove from the stove and add the vanilla and water. Pour the liquid ingredients over the dry ingredients and stir until the mixture becomes flaky.

For the muesli, put half the mixture on a cookie sheet covered in parchment paper.

For the granola bars, put the other half of the mixture along with half the dried fruits in a square cake pan. Place a piece of parchment paper into the pan and press down firmly on the mixture until it is flattened and of an even height.

Bake both dishes for 25 to 35 minutes, stirring the muesli every 5 to 10 minutes. Remove from the oven and cool.

Put the muesli mixture in a bowl and add the dates, figs, cranberries and raisins.

Cut the granola bar portion into squares (2 cm x 8 cm).

Store in the refrigerator in air-tight containers.



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