This cereal is so tasty. I love the flavor of the toasted oats and almonds. Toasted Oat-Almond Muesli and a big mug of dark roast is a perfect way to start the day! This recipe is from Vegetarian Times February 2010 issue.
Toasted Oat-Almond Muesli
- 1/2 cup canola oil
- 1/2 cup agave nectar or brown rice syrup
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 4 cups old-fashioned oats
- 2/3 cup slivered almonds or shelled raw pistachios
- 1 cup dried cranberries, dried cherries, or chopped dried apricots
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk together oil, agave nectar, and almond and vanilla extracts in large bowl. Add oats and almonds, and toss to coat.
Divide oat mixture between prepared baking sheets, and bake 25 to 30 minutes, or until golden, stirring every 5 to 10 minutes to prevent burning. Cool on baking sheets. Stir in dried fruit.