This lightly toasted muesli is packed with whole grains, crunchy nuts, fragrant spices, and naturally sweet dried fruit. It’s the perfect make-ahead breakfast or snack delicious served with milk, yogurt, or fresh fruit.

Ingredients

Ingredient	Amount
Old-fashioned rolled oats	4 cups
Raw sliced almonds	¾ cup
Raw pepitas (pumpkin seeds)	½ cup
Raw chopped pecans	¼ cup
Ground cinnamon	½ tsp
Ground cardamom	½ tsp
Fine sea salt	½ tsp
Unsweetened coconut flakes	½ cup
Dried apricots, finely diced	½ cup
Dried cranberries	½ cup

Instructions

Preheat the Oven
- Set your oven to 350°F (180°C) and line a large baking sheet with parchment paper if desired.
First Bake – Toast the Grains and Nuts
- On the baking sheet, combine oats, almonds, pepitas, pecans, cinnamon, cardamom, and sea salt. Toss everything together evenly.
- Bake for 10 to 15 minutes, stirring halfway through, until the nuts become fragrant and lightly golden.
Second Bake – Add Coconut
- Remove the sheet from the oven, stir the mixture again, and sprinkle the coconut flakes evenly on top.
- Return to the oven and bake for another 3 to 5 minutes, just until the coconut turns golden.
- Transfer to a wire rack and let the mixture cool for at least 10 minutes.
Finish and Combine
- Once cooled, add the chopped dried apricots and cranberries. Toss until the fruit is evenly distributed throughout.
Serve or Store
- Serve immediately or store in an airtight container at room temperature for up to 1 month.

Why You’ll Love This Recipe

Naturally Sweet & Wholesome – No refined sugars, just fruit and spice for sweetness.
Customizable Texture – Lightly toasted for crunch without being a granola.
Meal-Prep Friendly – Make a big batch and enjoy all week.
Versatile – Great for breakfast, snacks, or topping desserts.

Tips

Stir midway through both bakes to ensure even toasting.
Let muesli cool fully before storing to prevent moisture buildup.
Dice dried fruit small for even distribution and easy eating.

Variations and Substitutions

Want to Change It?	Try This
Nut-Free	Omit nuts and double seeds like sunflower or pepitas.
Add Protein	Stir in chia seeds or hemp hearts after baking.
More Sweetness	Mix in chopped dates, banana chips, or mini dark chocolate chips.
Gluten-Free	Use certified gluten-free oats.
Extra Crunch	Add toasted buckwheat or puffed quinoa.

FAQs

Is this gluten-free?
Use certified gluten-free oats to make it safe for gluten-sensitive diets.

Can I skip baking?
Yes! Skip the oven steps to make it raw-style, but toasting deepens flavor and improves texture.

What if I don’t have cardamom?
Simply omit or substitute with more cinnamon, nutmeg, or allspice.

How long will it last?
Stored in an airtight container at room temperature, it stays fresh for up to 4 weeks.

Serving

Sprinkle over yogurt with fresh berries.
Pour milk over a bowlful for a simple breakfast.
Use as a crunchy topping for smoothie bowls or fruit salads.
Mix with melted coconut oil and honey to turn into soft granola bars.

Suggestions

Make it in double batches—it disappears quickly.
Portion into small jars or bags for grab-and-go snacks.
Gift in cute jars during the holidays or as part of a brunch box.

This toasted muesli strikes the perfect balance between crunchy, chewy, and wholesome—perfect for fueling your day.