Homemade Muesli From The Swiss Alps To Your Kitchen

• 2 1/2 cups old-fashioned rolled oats (not quick oats)
• 1/2 cup slivered almonds, or chopped nuts of your choice
• 1/3 cup raw pepitas (shelled pumpkin seeds)
• 1 cup whole-grain cereal flakes, such as Uncle Sam cereal, or crispy brown rice cereal
• 3/4 cup freeze-dried raspberries or strawberries
• 1/2 cup finely chopped bittersweet chocolate (about 2 ounces)
• 1/4 cup chia or hemp seeds

1. Preheat the oven to 350u0b0F.
2. Combine the oats, almonds, and pepitas on a baking sheet and spread out. Bake for about 12 minutes, until the oats are lightly toasted and the pepitas begin to brown. Remove from the oven and allow to cool for 15 minutes.
3. Transfer the oats, almonds, and pepitas to a large bowl. Add the cereal, freeze-dried raspberries, chocolate, and chia seeds. Stir well. The chocolate may melt slightly and form little clumps, which is part of the muesli's appeal.
4. Store in an airtight container. Shake the container to evenly distribute the ingredients before serving with milk or yogurt.
5. Muesli will keep for up to 2 weeks at room temperature.

oldfashioned, slivered almonds, pepitas, wholegrain cereal, raspberries, bittersweet chocolate, ubc

Taken from www.myrecipes.com/recipe/homemade-muesli-from-the-swiss-alps-to-your-kitchen (may not work)