Super Easy Toasted Muesli

I tend to think of this like a simplified granola. It's pretty flexible with the dry ingredients, as long as you keep the total amount to about 7 cups. For example, I usually double this and I don't always have or want to use 3 c. of nuts or coconut, so I will just sub out some more oats for part of that measurement. It's good with yogurt and fruit, or milk and fruit. Bananas, chocolate, coconut, almonds - yum!

Toasted Muesli

4 c. rolled oats
1 1/2 c. sliced almonds, or other chopped nut of choice
1 1/2 c. coconut
1/4 tsp. salt
1/2 tsp. cinnamon
3 T. maple syrup
2 T. coconut oil
2 tsp. vanilla extract
chocolate chips of choice, optional

Preheat oven to 350. Lightly spray a rimmed cookie sheet with oil or line with parchment paper or a silpat.

In a small saucepan, combine the coconut oil and syrup over low heat to warm together. (Or you can zap it in the microwave). Meanwhile, in a large bowl, combine the oats, nuts, and coconut.

Once the coconut oil is melted, stir in the salt, cinnamon, and vanilla. Pour over the dry ingredients and stir well. Spread the mixture on the cookie sheet and bake about 15 minutes or until it looks and smells lightly toasted, stirring once halfway through.

Let the muesli cool completely before adding chocolate chips. (To cool more quickly, transfer it to a cool cookie sheet).

You can store this in the freezer for longer periods of time if you don't have a houseful of people that snarf it up in 1-2 days.

Recipe adapted from https://cookieandkate.com/2015/toasted-muesli-recipe/