This recipe was adapted from my friend Andrea's recipe. I was in Seattle a few months ago and she made the most delicious muesli with cranberries and coconut. I've adapted the recipe slightly because I happened to have some blueberries on hand. I have the feeling that this recipe could be adapted in a million different ways, but the key ingredients are coconut and cinnamon. And, the ginger really gives the muesli a kick!
YIELD: 7 cups
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
- 4 cups old-fashioned oats
- 1 cup unsweetened coconut flakes
- 1 cup chopped almonds
- 1 cup dried blueberries (or any dried fruit you like)
- 1/2 cup chopped candied ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Preheat oven to 350 F degrees.
Place oats and almonds on an unlined baking sheet. Toast for about 5-7 minutes, until fragrant. Remove from oven and allow to cool.
In a large bowl toss together oats, almonds, coconut, dried blueberries, spices, and salt.
It's as simple as that. Store muesli in an airtight container, and eat it for breakfast for a week.
To serve. Top with frozen fruit (raspberries or blueberries are delicious) and cover with almond milk. Let sit for 30 minutes.