Coconut Apricot Muesli Cereal

This coconut and apricot granola is a healthier and more delicious version of granola that’s also oil-free! This is how muesli is prepared.

This position was created in collaboration with California farms. All opinions are ours.

Growing up, I had an intense passion for breakfast cereals. At breakfast, I would build a little fort with two boxes of cereal separated by a milk carton. I would hide in my fortress and read the backs of crates while sipping at least two large bowls in one sitting. And it wasn’t just breakfast. After school snack? Grain. And while I was growing up, a mindless study snack in college? Grain. A midweek dinner in my first apartment out of college? Grain. So what better recipe could I bring you today than, properly speaking, granola cereal. Read on to find out how to make granola.

Get rid of grain addiction

When Alex and I started eating mostly whole, plant-based foods, I decided it was time to break grain addiction. Not that grains are “bad,” but I wanted to reduce my dependence on this food group and work on replacing them with whole grains instead. (Plus, I got tired of grocery store clerks saying, “You like cereal, huh?” as I checked out massive amounts of stuff.) Switching to a whole new breakfast tradition has given me a tremendous boost. helped, but I still craved the muesli experience as a comforting treat.

How to make muesli muesli

So how do you make whole, unprocessed breakfast cereals at home? Oats, the original breakfast cereal. Oatmeal and granola are two of my favorites, but I started getting lazy and eating raw oats with milk and some maple syrup. Turns out there’s a real thing called Muesli: a mixture of raw oats, dried fruits, seeds and nuts. Instead of roasting the ingredients like in muesli, they are eaten raw with milk (plain, almond, or soy). It might sound strange to those used to breakfast cereal, but it’s one of my favorite foods on the planet, probably due to the tradition of my cereal background.

This granola cereal recipe combines dried apricots, candied ginger and pumpkin seeds with oats, almonds and coconut for an unexpected blend of flavors. In this recipe, we lightly toasted the oatmeal, coconut, and almonds to enhance their flavor and texture. Next we used a mixture of maple syrup, vanilla and cinnamon to lightly coat the whole granola cereal and give it a very slight sweetness. Then we added the “mixtures”: wo, apricots, ginger and pumpkin seeds.

The recipe is fully customizable, so feel free to add your favorite nuts, seeds, or dried fruit. We top it with almond milk and, if available, a few fresh berries. Serve with a squirt of maple syrup. This granola cereal is so easy to make, it’s almost a “non-recipe.” But I like that it’s a thing; and the perfect thing to satisfy my sentimental cereal + milk cravings.

To eat this granola cereal, we used almond milk from Califia Farms and fresh blackberries from Broad Ripple Farmer’s Market. Another way to eat cereal is to soak it in milk overnight; we prefer the fresh texture. It’s a great option for vegan/vegetarian, vegetarian, gluten-free, and dairy-free breakfasts.

Looking for breakfast recipes?

Aside from those granola cereals, here are some of our favorite breakfast recipes:

This recipe is…

This Coconut Apricot Granola Cereal is vegetarian, gluten-free, vegan, plant-based, dairy-free, egg-free, refined sugar-free and naturally sweetened.