I’m not exactly sure where this recipe is sourced from, but my boss passed it on to me and now I’m passing it on to you. It is packed full of nuts – and can be a healthy snack or a nice little additive to your morning or afternoon yogurt. This particular recipe yields a large portion, but if you snack like I do you’ll find it disappears quite quickly.
Makes 6 Cups
3 cups rolled oats
1 cup raw whole almonds
1 cup peacan halves
1/2 cup toasted hazelnuts, skins removed
1 cup pumpkin seeds
1/2 cup toasted sesame seeds
1 cup raw, hulled sunflower seeds
1/2 cup flaked cocnut
1/4 cup hulled millet
1/4 cup flax seeds
1/4 cup virgin cocnut oil, melted
1/3 cup pure maple syrup
3/4 tsp sea salt
1 cup dried cranberries (optional)
1. Toast hazelnuts – directions here!
2. Preheat oven to 325 F
3. In a large bowl, stir together the oats, nuts, seeds, coconut, and millet.
4. Melt the coconut oil.
5. Add melted coconut oil and maple syrup to the dry mixture, stir with a wooden spoon.
6. Pour mixture onto a large parchment paper lined baking sheet. Sprinkle with salt.
7. Bake for30-35 minutes, stirring every 10 minutes to brown evenly.
8. Remove from oven, let cool on baking sheet for 20 minutes.
9. Add cranberries, if that tickles your fancy.
10. Once muesli is completed cooled, store in an airtight container.
This stuff is like crack. I love to snack on this all the time. Goes great with my soy yogurt or just plain as a snack.
It’s true what Jess says about this stuff, it is so addicting it’s not even funny, no really my stomach hurts. It’s not plain like most muesli and trail mixes, it packs a whole lot of taste. A lot of the pieces are really small so it’s definitely a messy snack to have by itself. I’ve only tried it alone but I would love to try it on some yogurt…now to find the best Vegan yogurt to go with it!