Muesli is the epitome of wholesome: It’s chockfull of grains, nuts, and fruits, earthy and naturally sweet, and full of fiber and heart-healthy fats. While muesli can be enjoyed year-round, it really shines in the fall when dried fruits, nuts, and baking spices are making their way to our kitchen tables. To highlight these flavors of the season, I’ve created this autumn muesli recipe with cranberries, currents, and apples.
At is core, muesli is made up of oats with any addition of nuts, fruits, and the occasional spice. To enhance fall flavors in this muesli recipe, I added nutty almonds and four different dried fruits—with an emphasis on seasonal cranberries and apples. (Look for dried fruits that are dehydrated without added sulfur dioxide if you’re sensitive to sulfites.) Finally, bringing together the natural earthy sweetness of these ingredients are cinnamon and pumpkin spice, which elicit thoughts of pumpkin pie, apple crisp, and all things cozy and autumnal.
I add just a couple of tablespoons of sugar to this mix, which is quite a small amount for the whole recipe, but I find that even that small bit of sugar sticking to the dried fruits from the natural moisture in the muesli adds an ever-so-subtle flavor boost—not unlike the pinch of salt, which also goes in the mix for the same reason. But by all means, if you’re avoiding sugar and/or salt, you can skip those and make out perfectly fine.
Enjoy a bowlful with a hearty splash of milk, or a dollop of yogurt, or even a bit of juice.
Autumn Muesli Recipe With Cranberries, Currants, and Apples
- 3 cups rolled oats
- 1 cup coarsely chopped almonds
- ½ cup coarsely chopped dehydrated apples
- ½ cup dried cranberries
- ¼ cup currants
- ¼ cup coarsely chopped date pieces
- 2 tablespoons raw sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ¼ teaspoon fine ground sea salt
- Combine all ingredients in a large bowl; toss until well mixed.
- Store in an airtight container (Mason jar works great!) in a dry, cool place.
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