toasted fruit and nut muesli

This toasted cereal is a favorite around here. Chock full of nuts, seeds, and fruit, it’s gently spiced, not-too-sweet, and totally crave worthy.  I love including jars in care packages and gift baskets, and I generally double, if not triple, the recipe when I’m making a batch. 

I have a tendency to snack on this muesli by the handful- I can’t help myself! I also keep it simple- bowl, milk, spoon. It makes a scrumptious topping for hot cereal, the perfect textural contrast. And most mornings,  a bowl of greek yogurt, homemade preserves, and this muesli is David’s first breakfast.

One of my favorite things about this recipe is that it’s infinitely adaptable to mood, taste and pantry contents.  Use whichever nuts and fruits you’d like. I’m sharing my current favorite mix, but every blend I’ve tried has quickly vanished from the pantry. Let me know your favorite variations! 

 

Toasted Fruit and Nut Muesli

adapted from The Garden of Eden (via Whole Living October 2012)

Ingredients

• 1/3 cup boiling water
• 1/4 cup whole millet
• 2 1/2 cups oats (not instant)
• 3/4 cup unsweetened coconut flakes or chips
• 1/3 cup raw sunflower seeds
• Scant 1 cup raw mixed nuts (I use slivered almonds and whole pepitas)
• 1/3 cup maple syrup
• 1/4 cup agave nectar
• 2 Tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp cardamom
• 1/2 tsp ground ginger
• A few dashes of each allspice and cinnamon (or pumpkin pie spice)
• 1 heaping cup dried fruit (always golden raisins and tart cherries, blueberries also this batch)