What do you guys think? Is it too early for pumpkin things?
Please say no, because I’ve patiently been waiting for fall to arrive, and for me, it’s close enough. I can’t contain my excitement any longer.
Let’s get seasonal!
I’ve made muesli bread before (serious yum) but have never gone about making it into a traditional cereal. I figured I at least owed you all that much, especially considering I’ve nearly exhausted all flavors of granola (story of my life).
Muesli is similar to granola, only it’s typically unsweetened, includes no oil, and it’s raw. But for me, the idea of raw oats isn’t too appealing (unless they’re soaked overnight). So, I went for a light toast to add more flavor and crunch.
This recipe comes together in 20 minutes and requires less than 10 ingredients.
Plus, it’s healthy! With no added sugar or oil, it’s the perfect way to start your day with plenty of fiber, healthy fats, and protein (nearly 9 grams protein per 1/2 cup).
The addition of dried fruit adds subtle sweetness, while pumpkin pie spice and pepitas infuse plenty of fall flavor.
I can hardly contain myself with pumpkin pie spice. I’ll be putting it on everything from now until Christmas – not even kidding.
If you try this recipe, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with.
And if you like this recipe, be sure to check out our other seasonal breakfast items, including Pumpkin Apple Muffins, Sweet Potato Granola, Pumpkin Maple Pecan Granola, and Pumpkin Cinnamon Rolls. Cheers, friends!
Toasted Pumpkin Muesli
- 1 1/2 cups rolled oats (gluten-free for GF eaters)
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw almonds (or pecans)
- 1/2 cup raw sunflower seeds
- 3 Tbsp hemp seeds
- 2 Tbsp chia seeds (optional)
- 1/4 cup dried fruit (optional // I love cherries, strawberries, & blueberries)
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
FOR SERVING optional
- Nut milk
- Fruit (I love banana)
- Coconut sugar or maple syrup
- Preheat oven to 325 degrees F (162 C).
- Arrange oats, pumpkin seeds, almonds, and sunflower seeds on baking sheet and spread into an even layer. If any of your nuts or seeds are already roasted, do not add them to the pan and reserve to add later.
- Bake for 10-15 minutes or until lightly toasted and golden brown, stirring once at the halfway point.
- Remove from oven and cool slightly. Then add to a large mixing bowl.
- Add all remaining ingredients: hemp seeds, chia seeds (optional), dried fruit (optional), cinnamon, and pumpkin pie spice. Toss to combine.
- Serve muesli with dairy-free milk or yogurt. Fresh fruit goes a long way with this muesli since there’s no added sweeteners otherwise. I prefer mine with almond milk, banana, raspberries, and a sprinkle of coconut sugar to taste.
- To further soften the oats, heat milk before adding to muesli. Alternatively, cover with dairy-free milk of choice and allow to soak for 30 minutes at room temperature or covered in the refrigerator overnight.