Description
A wholesome and crunchy Cherry Pecan Muesli featuring toasted oats, pecans, and coconut flakes sweetened with maple syrup and vanilla, then blended with dried cherries for a naturally sweet and satisfying breakfast or snack.
Ingredients
Dry Ingredients
- 4 cups old-fashioned rolled oats (certified gluten-free if necessary)
- 1 ¼ cups chopped raw pecans
- 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon melted coconut oil
- 1 tablespoon pure vanilla extract
Add-ins
- ½ cup chopped dried cherries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Mix dry and wet ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, coconut flakes, salt, and cinnamon. Add the maple syrup, melted coconut oil, and vanilla extract. Stir well until the mixture is evenly coated. Do not add the dried cherries yet.
- Bake the muesli: Spread the mixture evenly on the prepared baking sheet. Bake for 13 to 15 minutes, tossing halfway through to ensure even toasting, until the oats and coconut flakes turn golden and fragrant.
- Cool and add cherries: Remove from the oven and let the muesli cool to room temperature. Once cooled, stir in the chopped dried cherries.
- Store properly: Transfer the cooled muesli to a freezer-safe bag or airtight container, squeezing out excess air. It keeps well at room temperature for up to one month, but storing it in the freezer preserves freshness best. No need to defrost; just let it sit with milk for a few minutes before serving.
Notes
- For gluten-free option, ensure oats are certified gluten-free.
- Use unsweetened coconut flakes to avoid extra sugar.
- You can substitute raw pecans with walnuts or almonds according to preference.
- To enhance crunchiness, toss midway through baking.
- Store muesli in the freezer to maintain freshness longer; no need to defrost before serving.
- Serve with milk, yogurt, or as a topping for smoothie bowls.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
