I think we ate this muesli for breakfast every day my mom was visiting last summer, and for about four weeks after she left! It’s full of goodies like toasted coconut, pumpkin seeds, dates and raisins, and delicious served with strained yogurt.
The way I make this recipe, it’s not soaked or sprouted, but you could sprout the oats and soak the seeds, then dry in a dehydrator and roll through a grain flaker if you had the inclination. We used to do it that way when we had access to a friend’s grain flaker, and it wasn’t too time consuming – mostly just waiting. I’d say that the lengthy process of making our food more nutritious brought a real sense of satisfaction to the eating!
4 cups rolled oats, barley, or wheat, or a combination
3 cups flaked coconut
1/2 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup flax seed, freshly ground
2 cups chopped dates
1 cup raisins
Preheat the oven to 350 degrees.
In a 9 x 13 pan, combine the oats, coconut, sunflower seeds, and pumpkin seeds. Toast in the preheated oven for about 15 minutes, stirring every 5 minutes. Remove from heat once the coconut is lightly golden.
Add the ground flax seeds, dates and raisins. Serve with strained yogurt.
Serves 4 -6