Toasted Muesli with Almonds, Coconut and Dark Chocolate

See the full recipe from Cookie and Kate

  • 4 cups Bob's Red Mill Gluten-Free Old-Fashioned Oats
  • 1½ cups sliced almonds
  • 1½ cups large unsweetened coconut flakes
  • Scant 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • ½ cup mini dark chocolate chips
  • Milk of choice (I like almond milk) or plain yogurt
  • Sliced bananas, berries or fruit of choice

Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine). In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later. Pour the mixture onto your baking sheet and bake for about until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes. Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy! Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

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