Mixed Nut & Seed Muesli
Description
Crunchy toasted nuts, seeds, and coconut flakes seasoned with warming spices and a touch of sweetness. Enjoy this loose muesli-style mixture with plant-based milk or as a crunchy topping for yogurt and smoothie bowls.
Yield: 9 servings of ⅓ cup (38g) each, totaling 3 cups (340g)
Prep Time: 15 minutes | Bake Time: 20-25 minutes | Cool Time: 15 minutes (longer before storing)
Storage: at room temperature for a month (or longer). Make sure to cool completely before sealing in a container.
Make It Nut-Free: If you aren't able to have nuts, you can omit the walnuts, almonds, and hazelnuts and double the sunflower seeds and pumpkin seeds.
Ingredients
Mixture 1 Ingredients:
Mixture 2 Ingredients:
Instructions
-
Preheat the oven to 350°F (175°C).
If your oven retains heat very well, you may wish to preheat the oven to only 325°F (165°C).
For Mixture 1:
-
Put the nuts and seeds in a small mixing bowl.
-
Drizzle with the water and oil and then mix until all nuts and seeds are lightly coated.
-
Sprinkle the mixture with about a third of the spice blend, sweetener, and salt. Mix and repeat twice more until all spice, sweetener, and salt are used up.
-
Transfer the mixture to a non-stick or parchment lined rimmed baking sheet and spread out into a single layer.
-
Put the mixture in the oven and reduce the temperature to 300°F (150°C).
If your oven does not retain heat well, you may wish to allow the mixture to bake at 350°F (175°C) for a few minutes before reducing the heat. -
Bake the mixture for 20-25 minutes.
For Mixture 2:
-
While Mixture 1 is baking, put the coconut flakes in the now empty mixing bowl and repeat the process given above in step 4.
-
When there is about 8-10 minutes left on the timer for Mixture 1, either add Mixture 2 to the baking sheet already in the oven, or add Mixture 2 to the oven on a separate non-stick or parchment lined rimmed baking sheet.
-
Bake the coconut flakes, for 8-10 minutes. Monitor both mixtures to prevent burning. If you find that if the mixtures haven’t fully dried out, but are looking quite brown, you can reduce the heat to 150°F (65°C) and dehydrate them for for an additional half an hour.
Be aware that if the mixture is not fully dehydrated, it may not keep in storage as long or maintain its crunch as well. -
Transfer the baking sheet(s) to a wire cooling rack and allow to cool for about 15 minutes before using. Cool completely before storing in a sealed container.
-
Enjoy as a topping on yogurt, smoothie bowls, or in ways you'd typically enjoy muesli.
If you have this with plant-based milk, as you might with museli, be aware that the portion size is rather small and the calories will add up quickly if you eat a lot of it. Using it as a topping on something with less calories and more protein is likely a better option for many people's macros.
Used to Make This Recipe
This website uses "geni.us" links. Genius links direct you to products on your regional marketplace. If a product is not available in your part of the world, a similar product or a search for similar products will be displayed instead. You can see all the kitchen equipment and gadgets I use or recommend here.
Nutrition Facts
Servings 9
Serving Size ⅓ cup (38g)
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 3.5g15%
- Protein 7g15%
- Net Carbs 3g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- I prefer blanched hazelnuts because the skin on unblanched ones tends to burn and fall off when toasted (taking the seasoning with it).
- If you prefer to use liquid monk fruit or stevia drops, you could mix this in with the water and/or oil before drizzling these onto the nuts/seeds/coconut. I have not made this recipe with a granulated sweetener, so cannot comment on whether or not it would work. I find granulated sweeteners more prone to burning, especially in dry environments.
- The objective with preheating to a high temperature and then reducing the temperature is to toast the nuts/seeds at a higher heat for a few minutes and then get them good and dehydrated at a slightly lower temperature. If you prefer to keep them at a higher heat and monitor them more carefully, that is also an option. I'd expect it to take about half the time at the higher heat.
