Servings: 8
Calories: 248kcal
Equipment
- measuring cups and spoons
- Large rimmed baking sheet
- large bowl
- Large airtight container, for storing
Ingredients
- 3 1/2 cups oats rolled
- 1/2 cup wheat bran
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon ground
- 1/2 cup sliced almonds
- 1/4 cup pecans raw, coarsely chopped
- 1/4 cup pepitas raw
- 1/2 cup coconut flakes unsweetened
- 1/4 cup apricots dried, coarsely chopped
- 1/4 cup cherries dried
Instructions
Toast the grains, nuts, and seeds.
- Preheat the oven to 350°F and divide it into thirds using two racks.
- Toss the oats, wheat bran, salt, and cinnamon together on a rimmed baking sheet; distribute into an equal layer.
- Toss the almonds, pecans, and pepitas together on a second rimmed baking sheet; distribute into an equal layer.
- Place both baking pans in the oven, oats on the top shelf and nuts on the bottom.
- Bake for 10 to 12 minutes, or until the nuts are aromatic.
Add the coconut.
- Set aside the baking sheet with the nuts to cool.
- Return the oats to the upper rack and bake for another 5 minutes, or until the coconut is golden brown.
- Remove from oven and set aside for 10 minutes to cool.
Transfer to a large mixing bowl.
- Fill a large mixing bowl halfway with the contents of both baking sheets.
Mix in the dry fruit.
- Toss in the apricots and cherries to mix.
Place in an airtight container.
- Muesli can be kept at room temperature for up to a month in an airtight container.
Enjoy as you wish.
- Serve as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and, if preferred, a drizzle of honey or maple syrup.
Video
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 150mg | Potassium: 294mg | Fiber: 7g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
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