Ingredients
Dry Ingredients
- 3 cups rolled oats
- ½ cup sliced almonds
- ½ cup raw pecans, roughly chopped
- ½ cup pumpkin seeds
- ½ cup unsweetened coconut flakes
- ½ cup dried cranberries
- ½ cup raisins
- ¼ cup chia seeds
- ¼ cup ground flaxseed
- 1 teaspoon ground cinnamon
Instructions
- Toast the oats, nuts, and seeds: Preheat your oven to 350°F (175°C). Spread the rolled oats, sliced almonds, chopped pecans, and pumpkin seeds evenly on a rimmed baking sheet. Bake them for 10 to 12 minutes until they become fragrant, which helps to enhance their flavors and adds a pleasant crunch.
- Toast the coconut: After removing the baking sheet with oats and nuts, sprinkle the unsweetened coconut flakes onto the same sheet and return it to the oven. Bake for an additional 3 to 5 minutes, or until the coconut flakes turn lightly golden. Then, allow the toasted ingredients to cool to room temperature.
- Mix everything together: Once cooled, transfer the toasted oats, nuts, and seeds into a large mixing bowl. Add the chia seeds, ground flaxseed, dried cranberries, raisins, and ground cinnamon. Toss all the ingredients thoroughly to ensure even distribution and flavor blending.
- Serve or store: Serve a ½ cup portion of muesli with your choice of yogurt, milk, or fresh fruit. For best texture, let the muesli soak in milk for at least 10 minutes to soften the chia and flax seeds. Store any remaining muesli in an airtight container at room temperature, where it will keep fresh for up to 1 month.
Notes
- Allowing the muesli to soak in milk or yogurt softens the chia and flax seeds and improves digestibility.
- Use fresh nuts for the best flavor and nutritional quality.
- This muesli mix can be customized by adding your favorite seeds or dried fruits.
- Store in an airtight container to maintain freshness and prevent moisture absorption.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
