Ingredients
Dry Ingredients
- 3 cups old fashioned rolled oats
- ⅔ cup raw pecans, chopped
- ⅔ cup raw cashews
- ½ cup sliced almonds
- ½ cup pumpkin seeds
Dried Fruit and Optional Add-ins
- ⅔ cup dried cranberries
- ½ cup unsweetened toasted flaked coconut or shredded coconut (optional)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for toasting the muesli mixture.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, cashews, sliced almonds, and pumpkin seeds. Stir or toss thoroughly to blend all ingredients evenly.
- Spread Mixture: Transfer the mixed dry ingredients to a large rimmed baking sheet and spread them out in a single, even layer to ensure uniform toasting.
- Bake and Cool: Place the baking sheet on the center rack and bake the mixture for 10 to 12 minutes. After baking, allow the muesli to cool on the baking sheet for 10 minutes.
- Add Dried Fruit and Coconut: Once cooled, stir in the dried cranberries and the optional toasted flaked coconut or shredded coconut to add sweetness and texture.
- Serve or Store: Enjoy your homemade muesli immediately with oat milk and fresh berries, or any milk, yogurt, or cottage cheese. For added sweetness, drizzle with honey or pure maple syrup to taste. Store any leftovers in an airtight container for later use.
Notes
- You can customize the nuts and seeds based on preference or availability.
- Adding honey or maple syrup is optional depending on your desired sweetness.
- The muesli keeps well stored in an airtight container at room temperature for up to 2 weeks.
- Serve with your choice of milk, yogurt, or fresh fruit to add moisture and flavor.
- Ensure toasting is done evenly by spreading mixture in a single layer on the baking sheet.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
