Toasted Muesli

The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with low-fat plain Greek yogurt and fresh fruit, such as pitted sweet cherries or berries. Both are high in fiber and rich in antioxidants.

  • Prep:
  • Total Time:
  • Yield: Makes eight 1/2-cup servings
Toasted Muesli

Photography: Raymond Hom

Source: Martha Stewart Living, May 2013

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup large unsweetened dried coconut flakes
  • 2 tablespoons sesame seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon coarse salt

Directions

  1. Preheat oven to 325 degrees. Combine all ingredients in a bowl; mix well to coat. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring once, until oats are lightly golden, about 20 minutes. Let cool completely.

Cook's Note

Muesli can be stored in an airtight container at room temperature up to 1 week.

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