Coconut Apricot Muesli Cereal
This coconut apricot muesli cereal is a healthier, delicious version of granola that’s also oil free! Here’s how to make muesli.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 7 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 cups old fashioned oats
- 1 cup sliced almonds
- 1/2 cup coconut flakes
- 3 tablespoons crystallized ginger (chopped)
- 1 cup dried apricots
- 2 tablespoons pure maple syrup, plus additional to serve
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/3 cup roasted salted pepitas
- Almond milk, to serve (we used Califia Almond Milk)
Instructions
- Preheat the oven to 350°F.
- Spread the oats in a single layer on a baking sheet, then place the coconut and almonds 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, chop the crystallized ginger and apricots.
- In a small bowl, combine the maple syrup and vanilla, then heat it in the microwave until warmed through, about 20 seconds (alternatively, heat on the stovetop). In a large bowl, combine the toasted oats, coconut, and almonds with the cinnamon, ginger and apricots, pepitas, and maple mixture, then stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread it into an even layer to allow to fully dry, about 10 minutes. Stir to break up any clumps, then transfer to a sealable container.
- Eat immediately, or store in an airtight container for up to 2 weeks. To serve, pour over milk and drizzle with a touch of maple syrup. Store in a sealed container or bag in the freezer; it thaws immediately so no need to defrost.