Homemade muesli

Lightly Toasted Apricot and Coconut Muesli

I make this every 2 weeks and it satisfies all of our muesli needs for the fortnight.

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We’re a little fanatical about muesli in this household though, so don’t @ me if this is far too much for 2 weeks. Luckily it keeps well if you wait for the oats and nuts to cool completely before adding the dried fruit. I can’t definitively say for how long, since we’re well and truly out after 2 weeks. But I’ll venture a guess and say, at least 3 weeks.

This muesli is truly so so easy and I get all of the ingredients from Aldi, which to my mind, is a real win. Also a hot tip for all my peanut-free friends – lots of the nuts at Aldi don’t even ‘may contain traces’, which again, is a win. We take them where we can get them!

Lightly Toasted Apricot and Coconut Muesli

Never buy store bought muesli again!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cool Time 45 minutes mins

Course: Breakfast

Ingredients Method

Ingredients

  

• 500 g Rolled Oats
• 80 g Raw Cashews roughly chopped
• 80 g Raw Almonds roughly chopped
• 40 g Pepitas
• 40 g Walnuts roughly chopped
• 50 g Desiccated Coconut
• 2 tbsp Coconut Sugar
• 2 tbsp Coconut Oil melted
• 80 g Dried Apricots roughly chopped
• 80 g Dried Blueberries
• 50 g Sultanas
• Salt

Method

 

1. Preheat your oven to 180℃.
2. In a bowl, combine the oats, the cashews, the almonds, the pepitas, the walnuts, the desiccated coconut, the coconut oil, the coconut sugar and a few cracks of salt.
3. Lay this all out evenly on a lined baking tray and bake for 8-10 minutes. Giving it a toss at around the 5 minute mark.
4. Once out of the oven, let cool completely before mixing in the dried fruits.
5. Decant into a storage container, and you've got yourself some super simple and tasty muesli to call on for all those aesthetic muesli bowls we so love.