My Recipe Box

Pumpkin Seed, Walnut, and Blueberry Muesli

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serves 8

Yields 8 cups

  • by from Fine Cooking
    Issue 112

Muesli is granola’s healthier and less-time-consuming cousin; you can make a big batch in a couple of minutes and enjoy it for the rest of the week.

  • 4 cups rolled oats
  • 1 cup chopped walnuts
  • 1 cup hulled pumpkin seeds
  • 2 cups dried blueberries
  • Milk or plain yogurt, for serving
  • Honey, for serving

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F. Spread the oats on a rimmed baking sheet and the walnuts and pumpkin seeds on a second rimmed baking sheet. Bake until the oats are lightly golden, about 10 minutes, and the nuts are golden and fragrant, 5 to 10 minutes. Let cool.

In a medium bowl, combine the oats, nuts, and pumpkin seeds with the dried blueberries. Serve with milk or yogurt and a drizzle of honey.

Leftovers

Leftovers will keep in an airtight container at room temperature for up to 1 month.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 3; Protein (g): protein g 13; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 64; Polyunsaturated Fat (g): 11; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;

Photo: Scott Phillips

Delicious, easy and much quicker than making granola. My 7 year old loves to make and eat this. It's healthy and sticks to the ribs all morning.

Delicious and filling--stays with you all morning. Suggest the oatmeal be cooked a little longer--had a slightly raw taste. Otherwise, a winner--great to have as a snack as well late at night !!

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