4 cups rolled oats
1 cup unsweetened coconut flakes
1 cup whole almonds, roasted and salted
1 cup dried tart cherries
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/2 cup pepitas, roasted and salted
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon kosher salt
Preheat oven to 350°F.
On a baking sheet, spread out the oats evenly, then place the coconut in an even layer over the top of the oats. Bake 7 to 11 minutes, watching closely. The coconut can go from golden brown to burnt in seconds (I'm speaking from experience). Remove from oven and let cool slightly.
While the oats and coconut are toasting, chop the almonds and dried cherries.
In a small bowl, combine the maple syrup, vanilla, cinnamon, ginger, allspice, and kosher salt. Heat for 20 seconds in the microwave until just warmed through.
In a large bowl, combine the toasted oats and coconut, almonds and cherries, pepitas, and the maple-vanilla spice mixture, and stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread into an even layer.
Ok here's something kind of funny. As I was reading the recipe over while I typed this, I realized that once you spread the mixture into an even layer, you are supposed to allow the muesli to dry for 10 minutes on the baking sheet. Well, I thought that you were supposed to allow the muesli to dry for 10 minutes back in the oven. I just called my sister Stephanie to ask if she put the muesli back in the oven when she made it and no, she did not put it back in the oven, she obviously read the directions better than me. Well, we both loved it, so either way (drying in the oven or on the counter), it's going to be awesome and you're going to want to eat it every day for breakfast.
Serve cold from the freezer with really cold milk. Soooo good!
Recipe slightly adapted from Pretty Simple Cooking