This easy-to-make recipe is great for breakfast, brunch or even for a late night snack!

Ingredients

• 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

Directions

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.