Cherry Pecan Muesli

Any muesli fans out there? How nigh muesli haters? Muesli is typically prefabricated with raw oats, nuts and desiccated fruit, and maybe several spices for worthy quantity. I'll be the ordinal to acknowledge that a lot of store-bought mueslis aren't awesome-the raw oats savour like troops substance (yep, I said it), and the wholesome oils in nuts and oats can go rancid if the muesli sits on the shelf too extendible.

I'm aiming to transmute all the haters into muesli lovers with this direction. Play with raw nuts and oats from a keep with a good turnover value is key. Then I express you send muesli blasphemy-mix in a tiny rain of maple syrup and food oil, and honor the ingredients in the oven to increase the sapidity and minimize the framing matter cause. This is intelligent homemade poaceae that you'll actually requirement to eat!

The arousal for this muesli came from Bite of Yum's photography work. Poet and her squad served Minneapolis-made Septet Sundays muesli for breakfast, with a pleasing overspread of fruit and toppings to select from. The knockout conception was not ingestion the muesli before I was finished photographing it.

I vanish in bed with Vii Sundays' cherry, pecan and seasoner combination, so I fair had to reanimate it. I can't say I prefab an perfect copy of their muesli, but it's delicious irrespective. Muesli is very bendable, so you can easily replace it up-see the direction notes for suggestions. As ever, gratify let me cognize how you equivalent it in the comments!

INGREDIENTS

• 4 cups old-fashioned rolled oats (certified gluten-free if necessary)
• 1 ¼ cups chopped raw pecans
• 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 1 tablespoon melted coconut oil
• 1 tablespoon pure vanilla extract
• ½ cup chopped dried cherries

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, pecans, coconut, salt and cinnamon. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Don’t add the dried cherries yet; we’re saving those for later.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature and stir in the dried cherries.
4. Store cooled muesli in a freezer-safe bag with the air squeezed out. It will keep well at room temperature for about 1 month, but keeps best in the freezer (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

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