Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C) — lower than granola, because we want dry and toasted without the muesli forming clumps. Line a large baking sheet with parchment.
- In a large bowl, combine the oats, wheat germ, sunflower seeds, pumpkin seeds, and sliced almonds. Toss to mix.
- Drizzle the maple syrup and melted coconut oil over the mixture. Add the cinnamon and salt. Stir thoroughly until every grain is lightly coated — but do not press or compact; muesli should stay loose, not form clusters like granola.
- Spread evenly on the baking sheet in a loose layer. Bake for 25–30 minutes, stirring every 10 minutes, until golden and fragrant. The wheat germ will turn a warm golden-brown colour.
- Remove from the oven and cool completely on the tray. Once cool, transfer to a large bowl and stir in the dried fruit. Store in a sealed glass jar at room temperature for up to 3 weeks.
Nutrition
Notes
Net carbs: 27g per serving (32g total carbs minus 5g fiber).
Substitutions: Any nut or seed combination works. Replace sliced almonds with chopped walnuts or hazelnuts. Use all maple syrup for a fully vegan version.
Storage: Sealed glass jar at room temperature for up to 3 weeks. The low baking temperature and wheat germ's toasted oils make this stable at room temperature — no refrigeration required once baked.
Serving: Serve with cold plant milk or yogurt, or as a topping for fruit bowls and parfaits. Traditionally soaked overnight in milk for a Swiss Bircher-style breakfast.
