Ingredients
- 2 cups old-fashioned or quick-cooking (not instant) rolled oats
- 2/3 cup rye flakes, or wheat flakes (see Note)
- 1/3 cup coarsely chopped almonds, (1 3/4 ounces)
- 2 tablespoons flaked coconut, (sweetened or unsweetened)
- 1/2 cup raisins
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
- 1/4 cup flaxseeds, ground (optional; see Tip)
Preparation
Step 1
Preparation
1.Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
2.Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.
Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.
Nutrition
Per serving: 196 calories; 5 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 34 g carbohydrates; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium.