Hazelnut Blueberry Muesli

People make muesli in many different ways. Some bake the grains like in this recipe, others prepare it completely raw. Many people like to soak their muesli for at least 12 hours, making it more easily digestible and, some say, allowing vitamins and minerals to be absorbed more readily.
Dish Type: breakfast, healthy snacks Lifestyle: vegetarian

Cook Time
25 minutes


1/2 cup whole hazelnuts
1/4 cup pumpkin seeds
3/4 cup wheat flakes
1/2 cup old-fashioned rolled oats
1/4 cup wheat bran
1/2 cup dried blueberries
1/4 teaspoon cinnamon,
Honey and milk (or yogurt), for serving


Preheat the oven to 350 degrees. Lay hazelnuts on a rimmed baking sheet and toast until fragrant, about 5-7 minutes. Remove from the oven and allow it to cool just a few minutes.  Set hazelnuts on a cutting board and roughly chop.

Spread the wheat flakes and rolled oats onto another baking sheet. Bake for about 12-15 minutes, stirring two or three times to prevent burning.

Scrape the toasted and chopped hazelnuts, pumpkin seeds and grains into a large serving bowl and add the wheat bran and dried blueberries. Serve drizzled with honey and milk. Or serve cool on its own or with yogurt or milk. Store the leftovers in an airtight container.

Makes 2 cups