Coconut Apricot Muesli Cereal Recipe

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This coconut apricot muesli cereal is a healthier, delicious version of granola that’s also oil free! Here’s how to make muesli.

So how to make non-processed, whole foods breakfast cereal at home? Oats, the original breakfast cereal. Oatmeal and granola are two of my favorites, but I started getting lazy and eating raw oats with milk and a bit of maple syrup. Turns out this is a real thing called muesli: a mixture of raw oats, dried fruits, seeds, and nuts. Instead of toasting the ingredients like in granola, they’re eaten raw with milk (regular, almond or soy). It might sound odd to those accustomed to breakfast cereal, but it is one of my favorite foods on the planet, probably because of the tradition of my cereal past.

This muesli cereal recipe combines dried apricots, crystallized ginger, and pumpkin seeds with oats, almonds and coconut for an unexpected mix of flavors. In this recipe we’ve lightly toasted the oats, coconut and almonds to enhance their flavor and texture. Then we’ve used a mixture of maple syrup, vanilla and cinnamon to lightly coat the entire muesli cereal, giving it a very light sweetness. Then we’ve added the “mix-ins”: where, the apricots, ginger and pumpkin seeds.

The recipe is completely customizable so feel free to sub in your favorite nuts, seeds, or dried fruits. We top it with almond milk, and if they’re on hand, some fresh berries. Serve with a small drizzle of maple syrup. This muesli cereal is so simple to put together, it’s almost a “non-recipe.” But I love that it’s a thing; and the perfect thing to satisfy my sentimental cereal+milk cravings.


  • 4 cups old fashioned oats
  • 1 cup sliced almonds
  • 1/2 cup coconut flakes
  • 3 tablespoons crystallized ginger (chopped)
  • 1 cup dried apricots
  • 2 tablespoons pure maple syrup, plus additional to serve
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/3 cup roasted salted pepitas
  • Almond milk, to serve (we used Califia Almond Milk)


  1. Preheat the oven to 350°F.
  2. Spread the oats in a single layer on a baking sheet, then place the coconut and almonds in an even layer over the top. Bake 7 to 11 minutes, watching closely, until the coconut is evenly golden brown. Remove from the oven and allow to cool slightly.
  3. Meanwhile, chop the crystallized ginger and apricots.
  4. In a small bowl, combine the maple syrup and vanilla, then heat it in the microwave until warmed through, about 20 seconds (alternatively, heat on the stovetop). In a large bowl, combine the toasted oats, coconut, and almonds with the cinnamon, ginger and apricots, pepitas, and maple mixture, then stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread it into an even layer to allow to fully dry, about 10 minutes. Stir to break up any clumps, then transfer to a sealable container.
  5. Eat immediately, or store in an airtight container for up to 2 weeks. To serve, pour over milk and drizzle with a touch of maple syrup. Store in a sealed container or bag in the freezer; it thaws immediately so no need to defrost.

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