When mixing up this homemade muesli, you can use pear juice instead of apple juice and dried blueberries, figs, or fresh dates instead of apricots for a nice change.
- 3 cups rolled oats
- 1 cup hulled sunflower seeds
- 3⁄4 cup shelled almonds
- 1⁄2 cup hulled pumpkin seeds
- 1⁄2 cup unsweetened shredded coconut
- 1⁄2 cup apple juice
- 1⁄4 cup sesame seeds
- 2 Tbsp. vegetable oil
- 1 cup thinly sliced organic apricots
Preheat the oven to 325°. Put oats, sunflower seeds, almonds, pumpkin seeds, coconut, apple juice, sesame seeds, and vegetable oil into a large bowl and stir to combine.
Spread mixture out evenly on a baking sheet and bake, stirring occasionally, until lightly browned, about 30 minutes. Remove from oven and set aside to let cool.
Sprinkle apricots over cooled muesli and toss to combine. Store in an airtight container at room temperature for up to 1 month. Serve with yogurt and fresh fruit on the side, if you like.