Toasted Coconut Muesli

Toasted and nutty, this recipe for toasted coconut muesli is the perfect choice for a healthy breakfast on the go.  

My life has been a bit chaotic lately.

I recently resigned from my job in corporate healthcare to work for a smaller company that offered me a part-time position so I could focus more time on my website. A few weeks ago, I signed my first big contract with Pamela’s Products. I’m officially their new brand ambassador and will be developing several new recipes using their gluten-free products (which are amazing).

While I love my new job, I’m now spending more time on the road in bumper-to-bumper traffic. Less stress and more time at home whisking muffin batter make the extra travel time and increased road rage worth it. You guys, I have never wanted to run over other vehicles more than I want to at 5:00 in the evening sitting in beltway traffic. I even considered investing in a monster truck, but Squirrel gracefully declined my desire to run other cars over with my oversized tires.

But, doesn’t it sound fun?

If only a go, go gadget lift-kit button existed. One punch of the button, and I’d be cruisin’ over all the cellphone chatters, mascara-applying female drivers (seriously, that’s talent), reckless text-messaging fools, steering-wheel drummers, and nose pickers.

If only.

My morning routine went from rolling out of bed 15 minutes before I had to leave for work to waking up at the break of dawn every morning.

I am not a morning person. Since breakfast is a must, I created a grab-and-go toasted coconut muesli that I can sprinkle over Greek yogurt.

Viola, breakfast is served.

Traditionally, muesli made with raw old-fashioned oats. I’m not a fan of eating raw oats, so I kicked tradition to the curb and toasted the oats. To the oats, I added thick shavings of unsweetened coconut, sliced almonds, coconut oil, and coconut sugar. I baked the mixture in a 300 degree oven for 10 minutes, just long enough to turn the pale almonds and coconut golden brown.

In my opinion, toasted coconut beats plain ol’ coconut any day.

When the mixture cools to room temperature, stir in 1/2 cup of flaxseed meal. The flaxseed meal and oats add a boost of fiber to fill you up, while the almonds pack a punch of protein to keep you going until lunch.

Sprinkle a generous handful of muesli over your favorite Greek yogurt and top with fresh fruit.

Print Recipe

Toasted Coconut Muesli

Toasted oats, coconut, almonds, and flaxseed meal get combined to create a fiber and protein-packed breakfast that can be prepared in minutes for your busy mornings.

Yield: 4 cups

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

2 cups old-fashioned oats

1 1/2 cups coconut flakes

2 tablespoons coconut sugar

3 tablespoons coconut oil, melted

1 2/3 cups (6 ounces) sliced almonds

1/2 cup flaxseed meal

 

Directions:

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a large bowl, add oats, coconut flakes, coconut sugar, coconut oil, and almonds. Stir until the oats are evenly coated with the coconut oil.

Spread the mixture evenly onto the prepared baking sheet. Bake for 10 minutes, or until the mixture is golden brown.

Allow the mixture to cool completely on the baking sheet. Stir in the flaxseed meal. Store in an airtight container until ready to use.

If you don’t have coconut sugar handy, replace with 1 tablespoon of brown sugar.

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