When It’s Too Hot for Oatmeal…There’s Mérida Muesli

We are an oatmeal family. Just about every morning, we grind up oats and make an oatmeal on the stove top. However, during the summertime, especially here in the heat and humidity of Mérida, oatmeal doesn’t always seem so appealing. Five Spice tinkered with a few different creations to come up with a refreshing solution: Mérida Muesli.

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The Recipe

4 cups oats, slightly processed in a food processor
1/2 cup toasted amaranth
3/4 cups almonds and pecans, processed
1/4 cup ground coconut
1/4 cup chopped dried cranberries
2 tablespoons sunflower seeds, processed
2 tablespoons pumpkin seeds, processed
1 tablespoon sesame seeds
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 tablespoon vanilla
1/2 cup sweeter (we use a mix of agave and piloncillo syrups)
3 tablespoons coconut oil

Mix all the dry ingrendients together, then stir in the wet ingredients.
Thinly spread the muesli onto a greased baking sheet.
Bake in the oven for 20 minutes at 325 degrees, stirring half way through.
Note: We process many of the ingredients in the food processor to make it more kid-friendly. Skipping the processing can make a heartier muesli more appealing to adults.

 ¡Buen provecho!


4 thoughts on “When It’s Too Hot for Oatmeal…There’s Mérida Muesli

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