Toasted Apple Spice Muesli

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With back to school and cooler temperatures, everything seems to be pumpkin, pumpkin, pumpkin. But what about some apple love first?! 

Apple season comes fresh on the heels of summer produce. It's when your farmer's market has the last of the heirloom tomatoes and the first few crops of Gala and Macintosh. I tend to forget this magical transition between seasons, but not this year! As the weather has been cooler here, I woke up the other morning craving warming spices and fall flavors.

This muesli can be enjoyed soaked like overnight oats, or cooked on the stove for a chillier morning. Unlike granola, there's no oil or added sweetener. I toast the oats and nuts to round out and deepen the flavor, and then mix them with dried fruit and spices. I find with the apple and mulberries, it's sweet enough, but a drizzle of honey would do no harm. 

Apple Cinnamon Muesli

Makes 8 (1/2 cup) servings

1 1/2 cups rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2/3 cup pecans, coarsely chopped
1/3 cup shredded coconut
2/3 cup organic dried apple slices, finely chopped
1/3 cup dried mulberries
1 tsp. cinnamon
1/8 tsp allspice
1/8 tsp. freshly grated nutmeg
1/2 tsp. vanilla extract
pinch sea salt

Preheat oven to 325 degrees. Combine oats, sunflower seeds, pumpkin seeds, pecans on a baking sheet. Bake for 10 minutes, then add the coconut and stir to incorporate. Bake another 10ish minutes until the mixture is fragrant and the coconut is golden. Be careful to not burn the coconut, I start checking it at the 5 minute mark. 

Meanwhile, mix the dried apple, mulberries, spices, vanilla extract and salt together in a large bowl. Add the oat mixture while still warm and stir well to combine.

Let cool completely before storing in an airtight container. The mixture will keep in your pantry for several weeks. 

Serving suggestions:

Combine equal parts muesli + nut milk and let sit in the fridge for at least one hour, or overnight. Top with fresh fruit, nut butter, and a splash more milk.

For a cooked version, follow soaking instructions above, then heat on the stove until thickened and warm. You will likely need to add a splash or two more of milk.

Use as a topping for yogurt or a smoothie bowl. 

Incorporate into pancake or waffle batter for extra crunch and flavor. 

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