Muesli wafers



Happy Monday foodies! I hope that your weekend was excellent and that you are ready to jump into the new week. As crazy as it may sound I actually look forward to Mondays and the opportunity to start fresh and tackle my goals for the week… but not before a good breakfast, ha ha! And that’s where Nature’s Source comes in – they have a huge range of delicious granola products to choose from, and many ways to use them as I am about to show you.



You may remember that last week I posted a recipe for Nature’s Source “Strawberry and Yoghurt” with rose and pistachios and this week we’re putting a savoury spin on this fantastic range. This recipe for muesli wafers contains three types of granola – there’s the Nature’s Source Granola with Ancient Grains with sorghum, barley and millet, Nature’s Source Four Seeds Granola with sunflower seeds, pumpkin seeds, sesame seeds and linseeds and Nature’s Source Nutzy Crunch with nuts and seeds.



The Nature’s Source #EscapeToNature activation moved to Durban this past weekend, and visitors were able to enjoy a walk through sensory experience, and of course try out the granola range. The activation will be making its last stop at the Liberty Midlands Mall in Durban this Saturday and Sunday, so do pop in if you’re in Durbs!



Today’s recipe was put together by chef Caro de Waal. I found the wafer dough was really quick and easy to mix together and made quite a few wafers, so you’ll be well stocked for the week ahead. Enjoy your muesli wafers as they are, with your favourite hot beverage or as part of a cheese platter, they are oh so moreish! And don’t forget to look out for another brand new granola recipe next week.



Cook’s notes:

  • I used a 26cm x 38cm baking tray and my wafers were about 5mm thick. It worked out well but using a tray that is slightly bigger and making thinner wafers would also work nicely.
  • I cut my wafers into long triangles by scoring the rolled out dough into thirds and then slicing each section into triangles, but you can cut yours into any shape you wish.



  • Servings: Makes approximately 30
  • Print

  • 250ml (1 cup) NATURE’S SOURCE Granola with Ancient Grains
  • 250ml (1 cup) NATURE’S SOURCE Four Seeds Granola
  • 125ml (½ cup) NATURE’S SOURCE Nutzy Crunch
  • 10ml (2 tsp) poppy seeds
  • 250ml (1 cup) whole meal wheat flour
  • pinch of salt
  • 5ml (1 tsp) cracked black pepper
  • 5ml (1 tsp) baking powder
  • 60ml (¼ cup) olive oil
  • 10ml (2 tsp) honey
  • 120ml (8 tbsp) water

1.) Preheat your oven to 180ºC. Cut out two pieces of baking paper the size of your baking tray.

2.) Place the Nature’s Source granolas in a food processor. Pulse a few times until you have a very rough flour (leave some seeds in the mixture).

3.) Place the poppy seeds, flour, salt, pepper and baking powder in a large mixing bowl. Add the granolas and mix well. Add the olive oil, honey and water and mix into a slightly sticky dough. Add or take away a little flour/water if your dough is too wet or dry.

4.) Place one of the sheets of baking paper on your work surface. Place the dough on the paper and place the other sheet of paper on top. Press the dough down between the sheets of paper, then use a rolling pin to roll the dough out as thinly and evenly as you can. Try and roll the dough into a rectangle the size of your pan for best results.

5.) Carefully slide the baking paper onto your baking tray and pull off the top layer of paper. Use a pizza cutter or a sharp knife to cut the dough into the desired shapes. (Mark out the edges of the wafers but don’t actually separate them.)

6.) Bake the wafers for 15 minutes, or until evenly golden. Remove the tray from the oven and allow to stand for 10 minutes. Break the wafers up along the lines you made earlier and allow to cool completely. Store in an airtight container.

Sponsored collaboration with Nature’s Source. 


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