Toasted Oat and Coconut Muesli

This muesli takes minutes to throw together and makes a quick, easy and healthy breakfast (with a tiny bit of preparation the night before).  I also like to eat it dry, by the handful or on top of yogurt.

Toasted Oat and Coconut Muesli

4 cups old-fashioned oats, toasted
1 1/2 cups unsweetened coconut flakes, toasted
1 cup coarsely chopped dry roasted almonds
1 cup dried cranberries
1 cup golden raisins
1/4 cup chia seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Frozen blueberries
Cold almond milk
Pure maple syrup

In a large bowl combine the oats, coconut, almonds, dried cranberries, golden raisins, chia seeds, cinnamon, nutmeg and salt.  Toss it all together.  Store in airtight jars or a Ziploc bag.

Prepare muesli the night before, or a few hours before you'd like to eat it.  Scoop desired amount of muesli into a bowl.  Top with a handful of frozen blueberries.  Pour enough almond milk over the muesli and blueberries to just cover the blueberries.  Cover and refrigerate overnight, or for at least 2 hours.  When ready drizzle with pure maple syrup. 

Recipe slightly adapted from Joy the Baker