Homemade Cinnamon Muesli with Toasted Oats
Make your own cinnamon muesli by toasting rolled oats and almonds with a honey-cinnamon mixture, then combining with puffed amaranth, buckwheat groats, and dried fruit. Store in an airtight container for grab-and-go breakfasts. Serve with fresh fruit and milk of your choice.
Ingredients
Instructions
- 1
Preheat oven to 400°F fanbake.
- 2
Combine rolled oats and slivered almonds in a wide baking tray with edges.
- 3
Melt coconut oil and honey together, stir in cinnamon, and drizzle over oats and almonds.
- 4
Stir everything thoroughly.
- 5
Bake for 5 minutes, stir, then bake another 5 minutes until golden brown.
- 6
Remove from oven and cool completely.
- 7
Mix cooled oat mixture with puffed amaranth, dried fruit, and buckwheat groats.
- 8
Store in an airtight container and shake to combine.
Tips
Toast oats and almonds separately if you prefer them crispier or less browned.
Use any combination of dried fruits you prefer.
Store in airtight container for up to 3 weeks.
Good to Know
Airtight container at room temperature, up to 3 weeks.
Make full batch and store in sealed container. Components stay fresh for several weeks.
Serve with fresh fruit and plant-based or dairy milk. Can be eaten at room temperature or chilled.
Common Mistakes
Stir halfway through toasting to avoid burning oats and almonds unevenly.
Cool completely before mixing with dried fruit to prevent moisture loss.
Substitutions
Vegan Options
General Alternatives
will require storage adjustment