Homemade Toasted Breakfast Muesli
If you've never made your own toasted muesli, you're in for a treat! This simple recipe transforms a handful of pantry staples into a crunchy, nutty breakfast that's far better than anything you'll find at the grocery store.The secret? Toasting the oats and nuts in coconut oil. As they become lightly golden, your kitchen fills with the most incredible aroma—warm, nutty and just a little sweet. It's hard to resist sneaking a spoonful before it's even finished!
Ingredients
- 1 cup rolled oats
- ¼ cup walnuts chopped
- ¼ cup almonds chopped
- 2 tablespoons coconut oil
- ¼ cup chopped dates
- ¼ cup unsweetened flaked coconut
- ¼ cup pumpkin seeds
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the oats, walnuts and almonds.
- Stir frequently for about 5 minutes until lightly golden and fragrant.
- Remove from the heat and transfer to a bowl.
- Stir in the chopped dates, flaked coconut and pumpkin seeds.
- Allow to cool completely before storing.
- Serve with yogurt, milk or your favourite plant-based milk.
Storage
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
🥣 Estimated Nutrition (per serving, based on 8 servings)
- Calories: ~180
- Protein: 4 g
- Carbohydrates: 16 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 2 mg