For this seasonal muesli recipe I tossed rolled oats, pecan pieces, and shaved coconut with cardamom spice, coconut oil, and maple syrup to make the ultimate fall medley. Make sure to have enough ingredients for a double batch; this coconut cardamom muesli with pecans is sure to be your family’s new favorite!
Cardamom-Coconut Muesli with Pecans Recipe
This quick grab-and-go breakfast or snack packs a punch of spicy winter flavor!
- pecans, raw: ¾ cup
- rolled oats: ¾ cup
- coconut flakes: ½ cup
- coconut oil, melted: 1½ tablespoons
- vanilla extract: 1 teaspoon
- maple syrup: 3 tablespoons
- ground cardamom: ½ teaspoon
- salt: ¼ teaspoon
Step 1: Preheat oven to80 degrees C. Lightly grease a baking sheet, or line with parchment paper.
Step 2: Roughly chop pecans by hand or in a food processor.
Step 3: In a large bowl toss together the pecan pieces, oats, coconut flakes, coconut oil, vanilla extract, maple syrup, ground cardamom, and salt. Toss to coat.
Step 4: Spread the muesli mixture over the baking sheet and bake for 15-20 minutes or until golden brown. Cool before serving and storing.
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