This subtly sweet toasted cereal feels like an indulgence, but it is packed with healthy fats, fiber, and protein to get you through the day. Here is a recipe ripe for improvisation, but I love this specific combination of oats, puffed quinoa, nuts, seeds and dried fruit. The standout is the mix of wet ingredients that acts as a binder and really elevates the flavor of the cereal as it’s baking. A rich blend of tahini, maple syrup, coconut oil, vanilla, and orange zest makes this a sophisticated breakfast or snack. I love using tahini in homemade granola bars too, like these Matcha Green Granola Bars on the blog My New Roots.
This muesli is great with coconut milk or Greek yogurt, and would make a lovely gift. Keeps for 2 weeks in a mason jar or other airtight container.
Toasted Coconut Muesli with Maple, Tahini, Orange & Blueberries
adapted from My Darling Lemon Thyme
makes a 1 lb batch
2 1/2 cups gluten-free old fashioned oats
1 cup puffed quinoa cereal (or puffed brown rice cereal)
1 cup unsweetened shredded coconut
1/3 cup pecans, roughly chopped
1/3 cup walnuts, roughly chopped
1/3 cup slivered almonds
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 tblsp sesame seeds
1 tblsp cinnamon
1/2 tsp fine sea salt
1/4 cup virgin coconut oil
1/4 cup un-hulled pure tahini, well-stirred
3 tblsp extra virgin olive oil
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
finely grated zest of 1 large orange
1 cup dried blueberries
1 cup golden raisins
1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. In a large bowl, combine oats, puffed quinoa, coconut, pecans, walnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, cinnamon and salt, using your hands to thoroughly incorporate.
2. In a saucepan, combine coconut oil, tahini, olive oil, maple syrup, vanilla extract and orange zest. Heat over a medium low flame, stirring constantly, until melted and combined. Pour the wet ingredients over the dry ingredients and mix thoroughly.
3. Transfer the cereal to the lined baking sheet and bake for 20-30 minutes, stirring every 10 minutes, until toasty and golden brown. Be sure to keep an eye on the edges so they don’t burn. Remove from the oven and set aside to cool on a wire rack. Stir in the dried fruit and transfer to an airtight container. This cereal will keep for 2 weeks… if it lasts that long without being devoured!