Easy Muesli

Preheat your oven to 325°F. Line 3 medium-sized rimmed baking sheets with unbleached parchment paper and set them aside.

Using a sharp chef’s knife, roughly chop the almonds, pistachios, cashews and pumpkin seeds, and place on one of the baking sheets. Toss the nuts together with your hands and spread into an even layer on the baking sheet.

Place the baking sheet in the center of the preheated oven and toast for about 15 minutes, or until very lightly toasted and fragrant. If the baking sheet is small and the nuts are in a relatively thick layer, they will take longer to toast.

Remove the nuts from the oven and set them aside to cool, then place in a sealed glass jar.

On a second prepared baking sheet, place the oats and hemp seeds, and toss them to combine. Place the baking sheet in the center of the preheated oven and toast, stirring occasionally to prevent burning, until very lightly golden brown (about 12 minutes).

Remove from the oven, set aside to cool and place in a sealed glass jar.

On the third prepared baking sheet, place the coconut chips, and spread them into an even layer. Place in the center of the preheated oven and toast until very lightly golden brown (about 5 minutes).

Remove the pan from the oven, set the coconut chips aside to cool, then place them in a sealed glass jar.

Using a sharp chef’s knife or sharp kitchen shears, roughly chop the apricots. Place them in a sealed glass jar.

Store the prepared ingredients in their individual sealed jars at room temperature for up to a week. Alternatively, the ingredients can all be tossed together to combine and stored in a large glass jar.

Serve by layering in a bowl, adding fresh berries, honey, and just enough milk, water or yogurt to cover the muesli. Allow the muesli to soak in the liquid for about 10 minutes (or in the refrigerator, covered, overnight) until the toasted oats are softened.