Muesli, Granola: Whatever you call it, it's addictive

If you've ever tasted crunchy granola cereal, you know how addictive it is to dig into the box and look for clusters. 

I usually forget all about the non-clustered part of the box, eating it in the end because, well, I need to finish the box to buy another one. This time, however, I decided to make my own muesli--that's how we call it in France but it's the same as American granola.

I had bought a huge tub of fat-free fromage blanc, a tangy kind of yogurt, and was starting to feel guilty about eating it all day long with very sweet--albeit delicious--homemade strawberry jam. Muesli seemed like a much healthier option for my early morning breakfasts, so I did a little bit of research online and ended up creating my own recipe. 

It ended up being a little crunchy, definitely not as much as my addictive cereal but it's also a lot healthier. Actually, I don't think many things make you feel healthier than eating wheat germ at 7:45 in the morning. The cane sugar and honey gave my rolled oats + wheat germ + toasted sesame seeds a nice, sweet but not too sweet taste. 

Here's the end result, along with a small bowl of my lastest obsession, fromage blanc:

It's also the easiest thing to make in the world:

Mix 1 cup rolled oats, 3 tablespoons toasted sesame seeds, 3 tablespoons wheat germ, 2 tablespoons cane sugar and heat in a skillet. Drizzle honey on top of it all and mix in the skillet until warm and just a little toasted. Remove from heat, let cool, and eat it all up!

You can also put it in the oven if you mix all the ingredients every few minutes or so, and it might even taste better, but making it in a skillet was already better than I ever expected.

Next time, I'll add little chunks of chocolate (chocolate chips are irritatingly hard to find here)... and my muesli will permanently replace any treasure-hunting in store-bought boxes.