Ingredients for Apricot Almond Muesli
- 1/4 cup slivered almonds
- 1/2 cup chopped dried apricots
- 2 cups rolled oats
- not used in recipe
- not used in recipe
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- Milk, as needed (for serving)
- 1/4 cup coconut flakes
- 1 teaspoon ground cinnamon
- 2 tablespoons honey (optional)
- 2 tablespoons maple syrup (optional)
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How to Make Apricot Almond Muesli
- Preheat your oven to 300°F (150°C).
- In a large bowl, combine rolled oats, chopped dried apricots, slivered almonds, sunflower seeds, pumpkin seeds, and coconut flakes.
- Add ground cinnamon and honey or maple syrup (if using), and stir well to evenly distribute.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 10-12 minutes, stirring halfway through, until lightly toasted and fragrant. Keep a close eye to prevent burning.
- Let the muesli cool completely before transferring to an airtight container.
- Store in an airtight container at room temperature for up to 6 weeks.
- Serve your Apricot Almond Muesli with milk (dairy or non-dairy), plain or flavored yogurt, or your favorite fruit juice.
- Top with fresh fruit like peaches, bananas, or strawberries for an extra delicious boost!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
6g
Carbs
12g
