Toasted Muesli

(from castro15’s recipe box)

Categories: Breakfast


  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup barley flakes
  • 1 cup rye flakes
  • 1/2 cup flaxseed meal
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup chopped almonds
  • 1/4 cup hazelnuts or pistachios, chopped
  • 1/4 cup golden raisins
  • 1/4 cup dried cherries or cranberries
  • 1/4 cup chopped dried apricots or dates
  • Pinch of sea salt


  1. Preheat oven to 325. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.

  2. Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if store properly.

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