Toasted muesli with apricots, milk and berries
30 min · 14 g protein · 314 cals / serving
The breakfast cereal Australians and New Zealanders keep in a big jar: rolled oats, almonds, pumpkin and sunflower seeds and a little coconut, toasted golden with a spoon of honey and cinnamon, then mixed with chewy dried apricots and golden raisins. Less sweet and less clumpy than granola, and best with a cup of cold milk and plenty of berries.
Ingredients
Muesli
- 3 1/3 cups rolled oats
- 1/4 cup chopped almonds, roughly chopped
- 3 1/2 tbsp raw pumpkin seeds (pepitas)
- 3 tbsp sunflower seeds
- 1 tsp ground cinnamon
- a pinch salt
- 2 tbsp honey
- 2 tsp coconut oil, melted
- 1/2 tsp vanilla extract
- 3 tbsp shredded coconut, unsweetened
- 1/3 cup dried apricots, chopped
- 3 tbsp raisins, golden raisins (sultanas)
To serve
- 12 cups skim milk, cold, 240 ml a bowl
- 6 cups blueberries, or any berries, 75 g a bowl
Steps
- Heat the oven to 325°F and line a large baking sheet with baking paper. In a large bowl, mix the oats, almonds, pumpkin seeds, sunflower seeds, cinnamon and salt.
- Warm the honey, coconut oil and vanilla together for a few seconds until runny, pour over the oats and stir until everything is lightly glossed. Spread thinly over the sheet.
- Bake 15 minutes, stir, scatter over the coconut and bake 5–8 minutes more, until the oats are pale gold and smell toasty. Watch the last few minutes; coconut catches quickly.
- Cool completely on the sheet, then stir in the apricots and raisins. Adding the fruit after baking keeps it soft and chewy. Store in an airtight jar for up to a month.
- For each bowl, take about 1/2 cup of muesli, pour over 1 cup of cold skim milk and top with a big handful of berries.
Good to know
How is it different from granola?
Granola is baked with more syrup and oil so it sets into crunchy clusters. Toasted muesli gets just a gloss of honey, so it stays loose and lightly crisp, and it softens nicely in milk.
Can I serve it with yogurt?
Yes: spoon it over 2/3 cup of plain Greek yogurt instead of milk for a thicker, tangier bowl, at about 53 instead of 56.
Can I use whole or 2% milk?
Of course; any milk you like on cereal works, and it tastes creamier, at about 48 instead of 56.
Can I make it Bircher-style?
Stir a bowlful into the milk with half a grated apple the night before and leave it in the fridge. By morning it is soft and creamy, like an overnight oats.
Alternatives
Per
- Calories
- 87
- Protein
- (18%)
- 4 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (61%)
- 14 g
- of which sugar
- 7 g
- Fiber
- 2 g
- Sodium
- 66 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3765 kcal goes into the pot and 4331 g of ingredients comes out as about 4320 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.