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Apricot Almond Muesli

Apricot Almond Muesli created by White Rose Child

An all natural muesli packed with nutrients, energy, and FLAVOR. You can mix up the ingredients easily, and it will keep for a long time for convenient breakfasts on the go. From "The Greatest Ever Vegetarian Cookbook."

Ready In:
10mins
Serves:
Units:

ingredients

  • 12 cup sliced almonds or 1/2 cup slivered almonds
  • 23 cup diced dried apricot
  • 2 cups rolled oats
  • 2 cups bran flakes or 2 cups wheat flakes
  • 13 cup raisins or 1/3 cup golden raisin
  • 13 cup pumpkin seeds
  • 13 cup sunflower seeds
  • fruit juice or yogurt, to serve

directions

  • Combine dry ingredients in large bowl; store in airtight container for up to 6 weeks.
  • Serve with milk, plain or flavored yogurt, or fruit juice.
  • Top with fresh fruit, such as peaches, bananas, or strawberries.
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RECIPE MADE WITH LOVE BY

@A Messy Cook
Contributor
@A Messy Cook
Contributor
"An all natural muesli packed with nutrients, energy, and FLAVOR. You can mix up the ingredients easily, and it will keep for a long time for convenient breakfasts on the go. From "The Greatest Ever Vegetarian Cookbook.""
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  1. Missy Wombat
    Very nice muesli and I think the servings sizes are about right which is great as I am anaemic and one of the big things that attracted me to this recipe was the iron content. This recipe would be even nicer if toasted.
    Reply
  2. White Rose Child
    Apricot Almond Muesli Created by White Rose Child
    Reply
  3. White Rose Child
    Really yummy breakfast! The flavor of the apricots and almonds is great. My only problem is that the bran flakes got soggy by the time the oats have soaked for a few minutes to be soft enough to eat- and I used the thick organic flakes that generally stay crunchier than Kellogs. Still this muesli will all get eaten up!
    Reply
  4. A Messy Cook
    An all natural muesli packed with nutrients, energy, and FLAVOR. You can mix up the ingredients easily, and it will keep for a long time for convenient breakfasts on the go. From "The Greatest Ever Vegetarian Cookbook."
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