Muesli may not sound very enticing, particularly amidst this season of indulgence. Maybe for you it is synonymous with a bowl of limp, raw oats, completely devoid of flavor. And fun. Well, this is decidedly not that muesli. I’m here to tell you that muesli can be exciting and crave-able and a breakfast you will want to eat daily. This toasted muesli mix with coconut, dates and apricots can make a muesli convert out of even the most muesli-averse skeptics (my husband). It is muesli that is well on its way to becoming granola — lightly sweetened, kissed with good fat and toasted to perfection. No raw oats in sight. Muesli purists may argue this is technically not muesli, but either way it is delicious.
It has become part of our regular breakfast rotation since the beginning of the school year, when mornings once again became frantic, emotionally-charged mini dramas. (How dare I make Rose wear pants to school!?) We’ve typically been up since 5 or 6 am, but struggle to get out the door before 8:30. Breakfast must be easy, but I still want it to be nourishing. I’ve taken to making a big batch of this muesli mix every few weeks to have on hand. While the ingredients list seems lengthy, the mix comes together very quickly and is adaptable to what you have in your pantry. Before making it, visit the bulk aisle and stock up on a selection of nuts and seeds. To prepare the muesli, simply dump oats and a variety of nuts and seeds (whatever you prefer) into a bowl, mix with salt and warm spices, maple syrup, and olive or coconut oil and pop in the oven for a short while. After baking, mix in dried fruit (again, whatever you prefer) and store in a large jar.
I adore my muesli with oat milk (especially a rich barista blend), a dollop of yogurt and seasonal fruit. I also like to let it sit for 10-15 minutes to soften the oats while I change a diaper or calm a tantrum or pack a lunch. On chilly mornings, this mix also serves as a delicious hot oatmeal mix. Combine with milk or water and heat on the stove or in the microwave. Whatever way you prepare it, it is more delicious and nourishing than store-bought cereal or oatmeal packets (and cheaper, too, if you go for the pricey high-quality boxed cereal).
The weeks ahead are busy and often stressful in the mad rush to Christmas and the year’s end. Set yourself up for nourishing, easy breakfasts with this muesli mix to start your day on a calmer note. It also makes a great host gift. Speaking of which, if you are in need of some holiday gift ideas, check out my gift guide.
Enjoy! xo Maggie
- 4 cups old-fashioned rolled oats
- 1 cup walnuts, almonds or pecans (or a mixture), chopped
- 1 cup unsweetened coconut chips
- 1 cup mixed seeds (I use a mix of pumpkin seeds, sunflower seeds and hemp seeds)
- 1/4 cup chia seeds
- 3/4 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 cup extra virgin olive oil or melted coconut oil
- 1/4 cup maple syrup
- 1/3 cup dried apricots (preferably the tart, California variety), chopped
- 1/3 cup dates, pitted and chopped
- For serving: milk of choice, yogurt, seasonal fruit
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper (optional — for easy cleanup).
- Combine all ingredients except the dried fruit in a large bowl. Stir with a large spoon or your hands until everything is evenly coated with the maple syrup and oil. Divide mixture between the baking sheets and spread it out evenly. Bake for about 20 minutes, stirring halfway through, until lightly browned and fragrant. Remove from the oven and cool before stirring in the dried fruit. Transfer the muesli mix to a large jar for storing.
- To serve, scoop an individual portion of muesli (about 1/2 cup) into a bowl and top with milk and/or yogurt. Top with seasonal fruit.
Two more serving options: (1) serve hot by treating the muesli like oatmeal mix, heating with milk or water on the stove or in the microwave; (2) prepare like overnight oats, combining the mix with milk and refrigerating overnight.