This muesli makes a delicious substitute for conventional breakfast cereals. I like to serve it with almond milk and chopped apples or fresh berries. The density of nuts and seeds in this recipe makes this recipe a great choice for a pre- or post-workout snack. I love this muesli because it is packed full of fibre, which helps with detoxification by promoting the excretion of toxins and excess hormones. Additionally the nuts and seeds are a source of healthy fats, which nourish your skin, normalize blood sugar and keep your cardiovascular system healthy….
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This muesli makes a delicious substitute for conventional breakfast cereals. I like to serve it with almond milk and chopped apples or fresh berries. The density of nuts and seeds in this recipe makes this recipe a great choice for a pre- or post-workout snack. It is also an easy breakfast or snack to pack for camping, road trips and hotel travel. Sticking to a healthy and allergen free diet is possible with a bit of extra planning and preparation!
I love this muesli because it is packed full of fibre, which helps with detoxification by promoting the excretion of toxins and excess hormones. Additionally the nuts and seeds are a source of healthy fats, which nourish your skin, normalize blood sugar and keep your cardiovascular system healthy. Nuts and seeds are also a great source of fat-soluble vitamins such as vitamin-E, which is a potent anti-oxidant and contributes to a healthy cardiovascular system. This recipe involves lightly roasting the nuts and seeds to accentuate the flavour, but caution not to over-brown the muesli as this will decrease the quality of the natural oils.
I hope you enjoy this recipe as much as I do! Please leave your comments below.
Enjoy!
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Servings: 20 servings (10 cups of muesli)
- 4 cups oats (old fashioned, certified gluten free)
- ½ cup cashews, chopped
- 1 cup pecans, chopped
- 1 cup walnuts, chopped
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 1 cup shredded coconut
- ¼ cup of honey
- 2/3 cup of avocado oil
- ¾ cup dried Turkish apricots (unsulphured), chopped
- 1/2 cup - 1 cup of raisins
- Turn the oven on to 350°F.
- Combine the oats, nuts and seeds in a large bowl (leave out the apricots and raisins).
- Whisk together the honey and avocado oil and pour over the mixture, stirring and combining well.
- Pour the mixture into baking pans, layering it no more than 1-2 inches deep. I used two baking dishes that were approximately 7×12 inches. Bake at 350°F for 15 minutes or until lightly toasted.
- Once cool, add the raisins and apricots. Stir to combine, and store in an airtight container.
- Serve with your favourite nut milk, optionally also adding berries or sliced fruit!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan
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Comments 6
Apricots for breakfast sound so good! I really should try this, since I just bought another bag of dried apricots at Costco. I can just imagine how good a bowl of this would taste with almond milk!
Author
Thanks Julia! I hope you enjoy it! Please let me know how it turns out!
I love it! This would be great to bring with us camping this summer. It looks so nutritious and filling.
Author
Thanks Megan! I love taking this muesli camping. It’s so easy to pack along for a healthy breakfast!
I love homemade granola, especially one like yours with dried fruits, nuts and seeds. Great with milk, but I like the idea of a snack easy to carry with you. Beautiful recipe!
Author
Thank you Nicoletta! I love it topped with coconut milk and fresh peaches or summer fruit. So delicious that way!