If you love oatmeal, you will adore this delicious, healthy, nutritious breakfast using Muesli. Easy to make, it’s a quick breakfast or snack, whether cold or warm. There are so many options that you can add to the muesli: nuts, dried fruit, freshly sliced or chopped fruit such as oranges, bananas, and strawberries, greek yogurt or your favorite choice of milk.

Adapted from Cookie and Kate and The Simple Veganista

Servings: Makes approximately 7 cups

Ingredients:

  • 5 cups old-fashioned oats
  • 1 1/2 cups sliced almonds
  • 1 1/2 cups unsweetened large coconut flakes
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 3 tbsp dark maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • Optional add-ins: 1/2 cup mini dark chocolate chips
  • 1/2 c sunflower seeds
  • 1/2 c pepitas (pumpkin seeds)
  • 1/3 cup raisins, currents, dried raisins, or dried blueberries
Oats
Oats
Instructions:
  1. Preheat the oven to 350 degrees F.
  2. Line an 11×17 pan with parchment paper.
  3. Add the oats, almonds, flakes, coconut, salt, cinnamon, and cardamom in a large mixing bowl. You can also add  pepitas and sunflower seeds. 
  4. Add the dark maple syrup, coconut oil, and vanilla extract in a separate mixing bowl. Use a whisk to mix and add this mixture to the dried ingredients. 
  5. Using a silicone spatula, move the mixture onto the prepared baking sheet, spreading evenly over the parchment paper. Bake for eight minutes; with a spatula turner, remove Muesli from the oven, toss, and return to the oven to bake an additional 8 minutes. The mixture should be a nice golden brown. 
  6. Remove from the oven and let the Muesli cool completely. 
  7. Add your favorite dried fruit and/or mini dark chocolate morsels to Muesli and combine them well. 
  8. Store in a large 2-quart mason jar.

To serve, using a small serving bowl, add 1/3 to 1/2 cup of yogurt, 1/2 cup fresh fruit, and 1/3 cup muesli. You can also add a drizzle of a small amount of honey or dark maple syrup.  Enjoy!

Yvonne Dwyer OPL Master Naturalist and OPL Content Contributor

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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