This cherry pecan muesli recipe will make you look forward to breakfast! It’s made with oats, coconut, pecans, dried cherries, and a touch of maple syrup. Recipe yields about 6 cups muesli, enough for 12 (1/2-cup) servings.
Recipe inspired by Seven Sundays and adapted from my toasted muesli with almonds, coconut and dark chocolate.
Serving suggestions: Serve this muesli with your milk of choice (regular milk, store-bought almond milk, homemade cashew milk, or even homemade pecan milk). Top with fresh fruit like sliced bananas, fresh berries or chopped apples. You might want to let the muesli and milk mixture rest for 10 minutes before eating, to soften up the oats.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Replace the pecans with pepitas (green pumpkin seeds).
Coconut haters: Replace the dried coconut with additional oats. Omit the coconut oil or replace it with olive oil.
Change it up: Feel free to substitute other nuts for the pecans (chopped if large) or use a different type of dried fruit (chopped dried apricots, cranberries or raisins would be great). You can substitute honey for the maple syrup, but you might need to warm it up in the microwave for just a few seconds beforehand, so it’s easier to mix into the other ingredients. You can find more options in the special diet notes above.