Here’s a breakfast cereal that lands halfway between real muesli—made with uncooked oats—and granola. The ingredients are lightly glazed with coconut oil and toasted, so that each oat carries a bit of crunch and true coconut flavor, but there’s far less sugar than typical granola. Serve with milk or yogurt, topped with fruit and perhaps a touch of honey.
Toasted Coconut Meusli (PDF)
Makes: 5 cups
Active time: 10 minutes
3 cups old-fashioned oats
1 cup flaked unsweetened coconut
1 cup sliced almonds
1/3 cup virgin coconut oil (measured warm, as a liquid)
1 tablespoon sugar
Pinch kosher salt
Preheat the oven to 350°F.
In a large bowl, stir together the oats, coconut, almonds, oil, sugar, and salt until well blended. Spread the mixture on a large rimmed baking sheet and bake until evenly golden brown, stirring every 5 minutes or so, about 25 minutes total.
Let the muesli cool completely on the sheet, then store up to 1 week in an airtight container.