Toasted Muesli and Granola Loaf Recipe

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I can still taste the oatmeal bread my stepmom Val used to make. She always set one loaf aside to cool, then broke the rule and sliced the second loaf while it was still piping hot, slathering it with softened butter that melted into the crumb. The oatmeal gave the gently sweet bread a satisfying chew; with butter it was heavenly. When that second loaf cooled, it made perfect toast, topped with whatever jam was on hand—pure bliss.

I adapted Val’s oatmeal bread by using Nature Valley Toasted Oats Muesli instead of plain oats. This muesli—toast flakes, sliced almonds, pepitas, dried cranberries and blueberries, sunflower seeds, and more—adds the same comforting chew as oats with extra texture and a toasty, nutty boost. The result is a hearty loaf that toasts beautifully and stands up to generous amounts of butter, jam, or marmalade.

This Muesli Toasting Bread—granola bread—makes the ultimate toast: it soaks up melting butter and holds copious spreads without falling apart. The combination of toasted oats, dried fruit, nuts, and seeds baked into a tender loaf is simply perfect for morning toast or an afternoon snack.

Scroll down for the recipe!

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Muesli Toasting Bread – Granola Bread

Rebecca Lindamood

Muesli Toasting Bread makes the ultimate toast—rich with toasted oats, nuts, seeds, and dried fruit, it catches melting butter and holds generous spreads beautifully.

Ingredients

• 1 cup Nature Valley Toasted Oats Muesli original or Blueberry
• 1/2 cup brown sugar packed
• 1/2 cup white whole wheat or whole wheat flour
• 2 tablespoons butter
• 1 tablespoon kosher salt
• 2 cups boiling water
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 4 cups all-purpose flour plus up to 1 cup extra for kneading and dusting
• extra melted butter for brushing the loaf

Instructions

• In a medium heatproof mixing bowl whisk together the Nature Valley Toasted Oats Muesli, brown sugar, whole wheat flour, and salt. Add the butter, pour in the boiling water, and whisk until the sugar dissolves and the butter melts. Cover the bowl and let the mixture cool to room temperature. Once cooled, stir in the warm water and the active dry yeast until evenly combined. Add the all-purpose flour and stir with a sturdy spoon until a shaggy dough forms.
• Turn the dough out onto a generously floured surface and knead, adding flour a tablespoon at a time as needed, until the dough is smooth, cohesive, and still slightly tacky. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let rise undisturbed until doubled in size, about 1 hour depending on room temperature.
• Divide the dough in half, shape each piece, and place them into lightly greased bread pans. Cover and allow to double again. Meanwhile preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes, brush the tops with melted butter, then return to the oven for another 5–10 minutes until golden brown. Remove the loaves from the pans and cool completely on wire racks before slicing. This bread is especially delicious toasted.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use.

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