I have been feeling very snacky lately. uh oh!!! This could only mean one thing… it’s time to make some muesli, I am clearly out.
I learned two very important things while making round two of this muesli recipe.
1. I really need to stop hoarding my tupper ware and mason jars at work! GAH! where will I store my muesli??
2. Dried cherries = NOT delicious. yuck yuck yuck. I am very disappointed right now. Luckily, I put some in my mouth before adding them to the mix. Seriously, BLAH.
without further adieu… the recipe:
Coconut Almond Muesli
2 1/2 cups of rolled oats. (can substitute with other flakes)
1 ½ cup spelt flakes
1 cup shredded sweetened coconut
2 tblsp sesame seeds
1 tsp cinnamon
3/4 cup honey (heated)
2 tblsp vegetable oil or other
Then bake on 2 rimmed baking sheets for 30 min @ 300F stirring occasionally. I baked mine on one because I have a REALLY big one. I also added the almonds in the last 10 minutes of cooking to get them all toasty.
Remove from oven and cool slightly. Drizzle about ¼-1/2 cup molasses over top and then mix it all in. Transfer to a big bowl and stir in;
1/2 finely sliced dried apple
¾ cup sliced almonds
½ cup dried cranberries
½ cup sunflower seeds
½ cup pumpkin seeds
MIX ONE MORE TIME!!!
Ps – this makes a LOT of muesli. A LOT!!!! It filled the largest tupper ware I own (it can fit a cake) and then I still had to use another “double sandwich” sized tupper ware. For serious.