Toasted Muesli

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I've mentioned this before, but I have a lot of trouble getting my act together in the morning.  I blame the fact that I started working in New York City where 9:30 AM is the respectable time to arrive at work.  My next stop was Boston where 9:00 AM was more appropriate.  Then we arrived in Denver where 8:00 AM is the norm and it isn't unusual to find people in the office beginning at 7:00 AM.  Plus, they probably went for a bike ride or run beforehand.  Honestly.

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It isn't that I can't get myself up in the morning, but there seems to be a time warp during the first 45 minutes I'm awake... somehow the time passes and I'm dressed for work but I haven't managed to eat breakfast and it's really time to head to work.  Does anyone else have that problem?  I can't remember the last time I sat down for breakfast in our house on a weekday!  Instead, I usually eat at my desk at work while I go through e-mail and reading the news.  Enter this Toasted Muesli.  Thanks to Talley, I've got a new breakfast option in my repertoire.  I make homemade granola regularly, which I love.  But the muesli is different in that there are fewer oats and they are balanced by the puffed grains, the nuts, the millet and the dried fruit.  I think what sets this recipe apart is the mix of textures.  You can eat it with milk or yogurt... which is what I've been doing at my desk!

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Toasted Muesli
Recipe from House to Haus (via Whole Living October 2012)

Note - This recipe is meant to be adapted to your tastes and what you have in your house.  Use whatever nuts or grains you have on hand.


1/3 cup boiling water

1/2 cup whole millet

2 cups oats (not instant)

3/4 cup unsweetened coconut flakes

1/2 cup sunflower seeds

3/4 cup mixed chopped nuts (I used almonds and walnuts)

1/2 cup maple syrup

3 Tbsp olive oil

1 tsp sea salt

2/3 cup unsweetened dried cranberries

1/2 cup mixed assorted dried fruit chopped (I used apricots, apples, and peaches)

1/2 cup puffed millet (puffed quinoa would work, too)


1.  Preheat the oven to 325ºf.

2.  In a small bowl, pour boiling water over millet, cover with a plate and let sit for 30 minutes. 

3.  In a large bowl mix the drained millet, oats, coconut flakes, sunflower seeds and the chopped nuts with the maple syrup, olive oil and salt. Stir to coat. 

4.  Line a baking sheet with parchment paper and spread the muesli mixture out on it. Place it in the oven and bake, stirring every 10 minutes or so, until the mixture is lightly toasted, about 20-30 minutes. 

5.  Let the muesli cool and then add the cranberries, chopped assorted dried fruit and the puffed millet. Stir to mix. Store the muesli in an airtight glass container for up to 2 weeks. 

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