Yield: Yields 8 cups
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.
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.
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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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