Muesli
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Toasted oats, almonds, coconut and pepitas with cinnamon, then dried cranberries and hemp hearts stirred in. Store it in the freezer.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1 cup large unsweetened coconut flakes or shredded unsweetened coconut
- ½ cup pepitas (green pumpkin seeds)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- Optional: up to 2 tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup chopped dried cranberries or cherries
- 1 cup hemp hearts
Equipment
- mixing bowl
- baking sheet
- zip-top bags
Directions
- Heat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, almonds, coconut, pepitas, cinnamon and salt. Add the maple syrup (if using) and vanilla and stir until evenly mixed.
- Spread on the baking sheet and bake about 13 to 15 minutes, tossing halfway, until lightly golden and fragrant. Let cool to room temperature, then stir in the dried fruit and hemp hearts.
- Keep the cooled muesli in a freezer-safe bag with the air pressed out; stir before serving.
Nutrition
Serving: 53g | Calories: 242kcal | Carbohydrates: 23g | Protein: 9.6g | Fat: 14g | Saturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 92mg | Potassium: 333mg | Fiber: 4.5g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 1.1mg | Calcium: 43mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; large (the first choice counted), ½ cup chopped dried cranberries or cherries (the first choice counted). Brands and portions vary, so use it only as an approximation.
