Toasted Coconut Muesli Recipes

Steps:

• Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
• Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

Steps:

• In a bowl, combine coconut, oats, apple, berries, and almond milk.

Steps:

• In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.

Steps:

• In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
• Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
• In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
• Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.