Apricot Pecan Muesli is an easy, nutritious, gluten-free breakfast, inspired by the Swiss tradition. Apricot Pecan Muesli is the perfect topping for yogurt but it’s best when soaked in milk, allowing the apricots to become plump and luscious.
First of all, time out. Thank you all for your kindness about my recent stumbles through life. Its hard for me to be open and honest when things go downhill for me, so I’m happy you’re all so kind. I listen and read every comment, and they really do make all the difference.
Muesli. Have you had it? It’s amazing. And no, I’m not glorifying soppy raw oats.
Because that’s what they are, traditionally. But mine are a tad different.
I’ve put about 10 minutes worth of easy labor into my batch of Apricot Pecan Muesli (because I lightly toasted the oats, coconut and pecans), and I’m telling you, it makes all the difference. This is officially fancy Muesli. You can invite people over for brunch and say you’ve already had the Muesli soaking and it’s ready.
You’re so impressive. Especially because you have brunch. I’m so fixated on brunch and I really don’t know why. I’ll try to stop that (maybe…don’t hold your breath…).
But for a reality check, you can stir up your Apricot Pecan Muesli with a dollop of Greek yogurt and a splash of unsweetened almond milk in that old Talenti gelato container you insist on saving because it “is a good size and has a good lid,” throw it in the fridge to soak overnight or while your on your morning run (hahahaha), and it’ll be ready to scarf down when you’re ready for breakfast! (yeah, I know that you A. buy and love Talenti gelato because it truly is heaven-sent, and B. keep the containers because they really are the best containers, if you’re sensible)
Like I said, I toasted the oats, coconut and pecans. I simply dumped the oats into a large skillet over medium heat, and stirred them around a bit. As soon as I could smell them, I dumped them onto a sheet-tray to cool, then toasting up the coconut until it was slightly brown, and then toasting up the pecans until they were slightly fragrant. This developed their flavors immensely. It make them rich and decadent and not at all bland. The apricots were whole, unsulfered apricots (which is why they aren’t neon orange, but if you only have sulfured, I won’t care a bit so go ahead and use them), which I quickly snipped up with some scissors.
And finally, I used Nature’s Path cornflakes because I love how thick they are, but use whatever cornflakes you have on hand. And throw in some chia seeds to add omegas and to also expand your breakfast and make it more filling after it all soaks.
Plump, sweet, soft yet textured, creamy, silky breakfasty goodness…want some?
- 2 cups old fashioned oats
- 1/2 cup unsweetened, large flake coconut
- 1 cup cornflakes (I used Nature's Path)
- 1/2 cup pecan pieces
- 1/2 cup dried, unsulfered apricots
- 2 Tbs. chia seeds
- In a large skillet, over medium heat, lightly toast your oats (approximately 5-10 minutes, stirring every few minutes). Once the oats become fragrant, remove them from the skillet (I just dumped mine onto a clean cookie sheet or large piece of parchment on the counter) to cool. Next toast the coconut until it becomes slightly golden (then dump the coconut with the oats to cool), and then toast the pecan pieces until they're slightly fragrant (then dump the pecans with the coconut and oats to cool).
- Snip your apricots with kitchen scissors into smaller pieces.
- Combine your oats, coconut, pecans, apricot pieces, cornflakes and chia seeds in a large container or large zip-top bag and shake together until well mixed.
- To serve: scoop some Muesli (1/4-1/2 cup depending on your preference) into a bowl, add plain Greek yogurt and a splash of almond milk. Cover and let soak for at least 1 hour, or overnight in the fridge. Enjoy!
- Keep prepared Muesli in a tightly sealed container. If you're keeping it for longer than 2 weeks, store it in the fridge (nuts and coconut should be stored in the fridge to prevent the oils from going rancid, so it's just safest to store your Muesli in the fridge too).
Keep your Apricot Pecan Muesli in a sealed container, and in the fridge if you plan on keeping it longer than 2 weeks. It also makes wonderful gifts. The gift of breakfast, now that’s true love.
Any products mentioned in this post were mentioned because I bought them and chose to use them. I love them. This is NOT a sponsored post. And yes, Talenti gelato is the friggin best and those containers are amazing.