Recipe for Toasted Coconut and Dried Mango Muesli
Muesli is generally soaked briefly (or overnight) before eating but Megan points out that the "toasty-ness" of this particular recipe will get lost if you go that route.
Servings: 4 cups
Ingredients
- *1/2 cup/125 g rye flakes (I couldn't find these so I used rolled oats
- *1 cup/100 g rolled oats
- *1/2 cup/65 g raw pepitas I used chopped raw pecans instead
- *1/4 cup/15 g wheat bran I used ground flax seeds instead
- *1/4 teaspoon kosher salt I used fine sea salt
- *1/2 cup/25 g unsweetened coconut flakes
- *1/4 teaspoon ground cinnamon optional
- *1/4 cup/60 ml honey plus more for serving
- *2 tablespoons coconut oil or extra virgin olive oil
- *1/2 cup/60 g chopped dried mango I used organic, unsweetened dried mango
Instructions
- 1. Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- 2. In a medium bowl, stir together the rye flakes, rolled oats, pepitas (or pecans), wheat bran (or ground flax seeds), salt, coconut flakes, and cinnamon.
- 3. Heat the honey and coconut oil in a small saucepan over low heat until warmed. Pour the mixture into the dry ingredients and stir until combined (you can use your hands to help here). Spread evenly across the prepared baking sheet and bake until golden brown, 20 to 25 minutes, stirring occasionally to ensure it's cooked evenly. Remove from the oven and let cool completely on the baking sheet. Add the dried mango and stir to combine.
- 4. Serve with milk or yogurt and a generous drizzle of honey. Store in an air-tight container at room temperature: the muesli should remain fresh for at least three weeks.