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 will keep in an airtight container at room temperature for up to 1 month.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips