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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: 5 mins
    total time: 45 mins
  • yield: Makes eight 1/2-cup servings
Photography: Raymond Hom

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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

Cook's Note

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

Directions

  1. Step 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.

Source
Martha Stewart Living, May 2013

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Reviews (1)

  • ELIZABETH34 24 Aug, 2013

    LOVE THIS MUESLI FOR BREAKFAST WITH YOGURT & FRESH FRUIT. NICE TO KNOW IT'S A HEALTHY BREAKFAST CHOICE