TOASTED RYE AND COCONUT MUESLI WITH APRICOTS
25 MINUTES (5 MINUTES ACTIVE)
MAKES 3 CUPS
Muesli has two faces: it can be a cold porridge, made with oats, fruit, and milk or yogurt, and soaked overnight for a hearty, soothing breakfast (here). It can also be a loose, less-sweet cousin to granola, as here. It serves as a nutty toasted fillip to add to your morning routine. Here I suggest rye flakes instead of oatmeal; they’re thicker and chewier than oats, and are available at most health food stores or directly from Bob’s Red Mill. Feel free to substitute old-fashioned oats if you can’t get your hands on rye (or if you’re avoiding gluten). Serve the muesli with almond milk or yogurt, and by all means, soak it overnight if you’d like something soft, comforting, and ready to go when you get up in the morning.
• ½ cup chopped walnuts
• 2 cups rolled rye flakes or rolled oats
• ½ cup unsweetened flaked coconut (the wide kind, also known as coconut chips)
• ½ teaspoon fine sea salt
• 4½ teaspoons agave syrup
• 4½ teaspoons coconut oil, melted
• ½ cup dried apricots, cut into ¼-inch pieces
• Plain Greek yogurt or almond milk, for serving
Preheat the oven to 300˚F.
Stir together the walnuts, rye flakes, coconut, and salt. Pour in the agave syrup and coconut oil and toss to evenly distribute. Spread the mixture in a thin layer on a baking sheet. Toast in the oven until the coconut is lightly browned on the edges, about 20 minutes, rotating once halfway through the baking time.
Let the muesli cool, then toss in the apricots. Store in an airtight container in the pantry for up to 2 weeks (a serving is ⅓ cup with ½ cup plain Greek yogurt or almond milk).