Museli and granola are quite different --- the former tends to have a flaky, slightly floury consistency and generally has more individually distinguishable ingredients. Alpen is a good example of a store/shop-bought museli that fits this description. Granola, on the other hand, uses a liquid (or two, or three) to bind the oats together into clumps.
I am a recent convert to granola and find that maple syrup does the best job of binding the oats with a nutty taste. It also allows you to use less oil, which means it's healthier, which in turn means that you can eat two bowls instead of just one :)
Hope this clarifies the semantic/international breakfast cereal dilemma.
Vic, from London (UK) but living in Ohio (US) |