Toasted Ancient Grains Muesli… the slightly lazy person’s (aka me) granola. Or so I thought. It has been quite some time since I made my ancient grains granola, but I could no longer put it off with all the summer fruits and berries ripening right now. I thought I was pretty crafty and would save myself some time by making muesli, but alas, all good things take time.
I haven’t been a huge fan of muesli in the past because it’s usually so bland. Taking the time to toast the nuts, seeds and grains really brings out the flavour and adding chopped up apricots give it just the perfect sweetness. Absolutely delicious with yogurt (or chia pudding) and your favourite fruits or just a big ol’ bowl drowning in almond milk. 😉
If you liked this recipe you are going to love these ones!
Toasted Ancient Grains Muesli
- 4 cups rolled oats or mixture of rolled oats and spelt flakes
- 1 cup wheat bran or oat bran
- 2 cups unsweetened flaked coconut or unsweetened shredded coconut
- 2 cups sliced almonds or whole almonds or other nuts coarsely chopped
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup flax seeds
- 3/4 tsp ground cinnamon
- 3/4 tsp sea salt
- 1 cup chopped apricots or chopped dates or additional raisins
- 1 cup dark raisins
Preheat your oven to 350 degrees F. In a large bowl, mix the oats, bran, coconut, nuts, seeds, cinnamon and salt. Toss to combine.
Spread the oats mixture evenly on a large baking sheet and bake for 10 - 15 minutes or until lightly toasted, stirring mixture halfway through. Remove from the oven and let cool before adding the dried fruit and mixing to combine.
Store in air tight containers (if you will go through it quickly) or in the fridge (to keep it fresher longer).