- 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.