Image: Joe Kim
This easy-to-make recipe is great for breakfast, brunch or even for a late night snack!
- 5 cups rolled oats
- 1 cup coarsely shredded unsweetened coconut
- 1 cup wheat germ
- ½ cup roughly chopped raw unsalted almonds
- 1 cup roughly chopped pecans
- ½ cup raw unsalted sunflower seeds
- 5 tbsp sesame seeds
- ½ cup pumpkin seeds
- 1 tsp cinnamon
- 6 tsp vegetable oil
- ½ cup maple syrup
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- 1-½ cups golden raisins
- 1-½ cups chopped dried apricots
- Yogurt or milk for serving
1 Preheat the oven to 280°F, and line a baking sheet with parchment paper; set aside.
2 Combine the first nine ingredients (rolled oats through cinnamon) in a large bowl and toss gently to combine.
3 In a small bowl, whisk together the vegetable oil, maple syrup, sea salt and vanilla. Pour the maple syrup mixture over the dry ingredients in a slow, thin stream, stirring to mix so the dry ingredients are evenly coated. Spread the mixture evenly over the parchment paper-lined baking sheet.
4 Bake the muesli for 40 minutes, stirring the ingredients every 10 minutes or so to ensure even toasting.
5 Remove the tray from the oven and add the golden raisins and dried apricots, stirring to combine; allow the muesli to cool completely before serving with yogurt or milk.