Toasted Maple Muesli
Yield: 5+ cups
This simple technique produces a flavor-packed mixture that can be served in the traditional overnight-oats style but is tasty enough to eat by the handful!


  • 3 cups (270 grams) rolled oats (use certified GF oats if necessary)
  • 3/4 cup (3 ounces) slivered or chopped raw almonds (may also use chopped walnuts or a mix of both)
  • 1/3 cup (1-1/2 ounces) raw sunflower seeds
  • 1/3 cup (1-1/2 ounces) raw pumpkin seeds (pepitas)
  • 1/2 cup unsweetened coconut flakes (I like the large flakes in this recipe; could use shredded)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons (28 grams) extra virgin coconut oil (could substitute a fruity olive oil or oil of choice)
  • 2 tablespoons (30 grams) maple syrup
  • 1/2 tablespoon vanilla extract
  • 3/4 cup mix of dried cranberries, dried cherries, golden or regular raisins, chopped pitted dates, chopped dried apples, and/or chopped dried apricots



  1. Preheat the oven to 300 degrees F, and lightly grease a large, rimmed baking sheet.  (Or line it with parchment paper for easy cleanup. Parchment paper also makes for an easy transfer to a bowl or storage container later — you can use it like a funnel.)

    In a large mixing bowl combine the oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, and salt. Toss the dry ingredients until well mixed.

    In a small microwaveable bowl, melt the coconut oil, and then stir in the maple syrup and vanilla.  Drizzle the liquid mixture over the oat mixture, and stir until the dry ingredients are evenly coated with the wet ingredients. Spread the mixture into a thin, even layer on the prepared baking sheet.

    Bake for 12-15 minutes. Check on the early side, and as soon as the mixture is starting to turn golden in places, stir and redistribute the mixture into a thin layer.  Bake the muesli for another 5 minutes (give or take a few), checking every few minutes, or until the oats are dry and fragrant and the nuts and coconut flakes are golden but not too dark.*

    Remove the pan from the oven and let the mixture cool completely. Add the dried fruit — you can do this right on the tray or transfer to a mixing bowl — and toss gently to combine. Transfer the cooled muesli into Mason jars, a zip-top bag or other airtight container.  When stored in a cool, dry place, the muesli will stay fresh for approximately one month.


*In my oven, I bake the muesli for 15 minutes, stir, and then bake for 3-4 minutes more.  The pieces on the outer edges of the pan will toast somewhat faster than the mixture in the middle of the pan, so be sure to stir from the outer edges inward so that everything cooks evenly. Also note that dark coated baking sheets cook faster than light coated baking sheets.

For a healthy, filling breakfast:

•add a splash of your favorite milk and fresh fruit, if desired.

•use in place of oats in your favorite overnight oatmeal recipe

•combine with milk and/or yogurt for a traditional Bircher Muesli. (See easy recipe here.)

•Fresh fruit, yogurt, chia seeds, and extra nuts and seeds are good additions, too.

•sprinkle over yogurt or cottage cheese

•or use as a crunchy addition to salads and in baked goods calling for muesli!

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