Muesli… the slightly lazy person’s (aka me) granola. Or so I thought. It has been quite some time since I made my ancient grains granola, but I could no longer put it off with all the summer fruits and berries ripening right now. I thought I was pretty crafty and would save myself some time by making muesli, but alas, all good things take time.
I haven’t been a huge fan of muesli in the past because it’s usually so bland. Taking the time to toast the nuts, seeds and grains really brings out the flavour and adding chopped up dates give it just the perfect sweetness. Absolutely delicious with yogurt (or chia pudding) and your favourite fruits or just a big ol’ bowl drowning in almond milk. 😉
If you liked this recipe you are going to love these ones!
Ancient Grains Granola Clusters
Spelt Trail Mix Cookies
Ancient Grain Blueberry Banana Baked Oatmeal
Toasted Ancient Grains Muesli
- 2 1/2 cups rolled oats
- 2 1/2 cups spelt flakes or additional rolled oats
- 2 cups unsweetened shredded coconut
- 2 cups sliced almonds
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1 cup chopped dates
- 1 cup dark raisins
Preheat your oven to 350 degrees F. In a large bowl, mix the oats, spelt flakes, coconut, almonds, sunflower seeds, and pumpkin seeds. Toss to combine.
In another bowl, mix the flax seeds, chia seeds, chopped dates and raisins. Toss to combine.
Spread the oats mixture evenly on a large baking sheet and bake for 10 minutes, stirring mixture halfway through. Remove from oven and let cooly slightly before combining both mixtures.
Store in air tight containers in the cupboard (if you will go through it quickly) or in the fridge (to keep it fresher longer).