Ingredients
Units
Scale
- 4 cups rolled oats
- 1/2 cup pistachios, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup coconut flakes, unsweetened
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup honey*
- 5 ounces freeze-dried fruit (or 1/2 cup dried fruit of choice)
Instructions
- Preheat the oven to 350°F (if you’re going to toast the nuts and seeds. You can definitely omit this step and keep it all raw.
- Mix. If you prefer a raw muesli, mix the oats, nuts, and seeds in a large bowl. If you prefer a toasted muesli, mix the oats, nuts and seeds, on a rimmed baking sheet and spread so everything is 1/4 to 1/2 inch deep. (You may need 2 baking sheets.) Bake for 6 to 8 minutes, or until everything looks lightly toasted (but not browned) when you stir them with a spoon. Transfer to a plate or another baking sheet and let cool to room temperature. Dump everything in a large bowl.
- Add in the dried fruit, coconut (if using), cinnamon, vanilla, and honey (if not using dried fruit). Stir so that everything gets evenly coated. You can store the muesli in an airtight container at room temperature for up to a couple of weeks. Additionally you can store in the freezer.
- Pour. When ready to eat, serve in a bowl and pour milk over the muesli, letting it soak for 5-10 minutes. Add fresh fruit if you like.
Notes
*Remember, toasting is optional. It will bring out a little more flavor, however, if you’re pressed for time, it can be skipped.
*Only use honey if you’re using the freeze-dried fruit. If you’re using dried fruit, it will be sweet enough without any added sugar.
*I store in my freezer and use as needed.
- Prep Time: 5
- Category: Breakfast