Breakfast cereal was fundamental to both Alex and my mornings growing up; I ate so much I earned the moniker “cereal monster.” We later gave up the stuff while transitioning to eating less processed foods, but we’ve since found a homemade alternative: muesli. In contrast to granola, which can be drowned in oils and sweeteners, muesli is a simple mixture of raw oats, nuts, seeds, and fruit. It’s popular in Europe and just starting to come into its own in the United States. For our muesli, we lightly toast the oats and coconut to enhance the texture, then add just a touch of maple syrup and a hint of cozy spices. Dried tart cherries bring it all together. Serve it with milk and a tiny drizzle of maple syrup.
GF* | V*
Ingredients
- 4 cups rolled oats
- 1 cup unsweetened large coconut flakes (not shreddedcoconut)
- 1 cup whole almonds, roasted and salted
- 1 cup dried tart cherries
- 2 tablespoons pure maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- ½ cup pepitas (pumpkin seeds), roasted and salted
- 1 teaspoon cinnamon
- 1 teaspoon dried ground ginger
- ½ teaspoon allspice
- Milk, for serving
How to Make It
- Preheat the oven to 350°F.
- Spread out the oats evenly on a baking sheet, then place the coconut in an even layer over the top. Bake 7 to 11 minutes, watching closely, until the coconut is evenly golden brown. Remove from the oven and allow to cool slightly.
- Meanwhile, roughly chop the almonds and cherries.
- In a small bowl, combine the maple syrup and vanilla, then heat it in the microwave until warmed through and the consistency is thinner, about 20 seconds
- (alternatively, heat on the stovetop).
- In a large bowl, combine the toasted oats and coconut with the cherries, almonds, pepitas, cinnamon, ginger, allspice, and the maple-vanilla mixture, and stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread it into an even layer to allow the muesli to fully dry, about 10 minutes. Stir to break up any clumps, then transfer to a sealable container.
- Serve with milk and a touch of maple syrup.
