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
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