How To Make Your Own Muesli

Use as a topping for fruit, yogurt and ice cream
or eat as a cereal

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As millions shelter in place  during this horrible pandemic, many people have returned to their kitchens. I've always thought that cooking is the single best thing you can do for your health and hopefully, when this passes, people will continue to prepare their own meals.

Here's a simple recipe that we make all the time. 

This Muesli is a mixture of rolled oats and lots of my favorite nuts and seeds. It makes 7 cups so there's plenty to refrigerate and enjoy for many weeks, although it doesn't last too long in our home. You can also freeze it and it will keep for months. 

I have been trying to avoid going to the grocery store, or at least limiting my trips as best I can, so I have been buying lots of my ingredients on the internet. I figure most of the virus has lost its potency during the transit time so I only have to worry about the UPS or postman who carried the box to my door. Nuts.com has a great selection of nuts, seeds, grains, dried fruits and more so I bought most of the ingredients for this muesli from them.

Nuts.com has a great selection of nuts, seeds, grains and more.

                  
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Muesli
Vegan, Dairy and Gluten Free
[makes 7 cups]

Requirements
Large rimmed cookie sheet or shallow baking pan

Ingredients
4 cups gluten free rolled oats
1 cup unsweetened shredded coconut
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/2 cup hemp seeds
1/2 cup chopped walnuts
1 scant teaspoon iodized salt
1 teaspoon cinnamon
1 or 2 packets of stevia (optional)
1 tablespoon vanilla
3 tablespoons maple syrup
2 tablespoons melted coconut oil

Directions
Preheat the oven to 350 degrees F. 

Place the oats, coconut, almonds, sunflower and hemp seeds, walnuts, salt, cinnamon and stevia in a large rimmed cookie sheet or shallow baking pan. Carefully mix up the ingredients with a large spatula. 

Drizzle the vanilla, maple syrup and melted coconut oil over the oat mixture. Mix together with the spatula until the oats are well coated.

Some people do this first step of mixing all the ingredients in a large bowl and then pouring them onto a pan lined with parchment paper but I'm too lazy to wash the extra bowl and I find that the muesli doesn't stick all that much to the pan.

Place in the oven and bake for 20 to 25 minutes, stirring half way through, until the oat mixture is lighted toasted. Don't overcook. 

Let cool completely before storing.

Enjoy as a cereal or a topping for fruit, ice cream, yogurt, applesauce, and more. As a treat for your kids (or yourself), place some in a small bowl and dip a peeled banana in the muesli between each bite! 

Bake until lightly toasted and fragrant