Posts Tagged ‘coconut’

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


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1 can coconut milk (14 oz)

2 cups milk

2 tablespoons maple syrup

2 tablespoons cocoa powder

1 teaspoon vanilla

Combine all the ingredients in a medium saucepan over low heat.  Whisk until warmed and combined.  Serve in heated mugs.

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In a large bowl, combine the following ingredients and soak for 12 – 24 hours:

8 cups rolled oats

1 cup coconut oil or butter

1 cup honey

3 tablespoons whey (you can sub lemon juice or cider vinegar)

Then add these ingredients:

1/3 – 1/2 cup maple syrup

2 tablespoons vanilla

2 cups dried flaked coconut

1 cup crispy almonds or pecans

Bake in 2 buttered 9 x 13 pans at 350 degrees or dehydrate until crispy.

This same grain-soaking method can be used to make a delicious fruit crisp…

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