Pumpkin Spice Museli

Pumpkin Spice Museli - - Food & Nutrition Magazine - Stone Soup
Photo by Emily Cooper

This Pumpkin Spice Museli is a healthy, no-cook breakfast made for fall with oats, pumpkin seeds, dried fruit and pumpkin pie spice.

Why this Recipe Works:

  • The pumpkin pie spice adds the taste of fall to every bite.
  • Adding dried fruit gives a natural sweetness, without adding any sugar.
  • Pumpkin seeds are both seasonally appropriate and give this muesli a bit of added crunch.

Pumpkin Spice Museli

Ingredients

  • 3 cups rolled oats
  • ½ cup dried cranberries
  • ½ cup shredded coconut
  • ⅓ cup pepitas (pumpkin seeds)
  • ⅓ cup sunflower seeds
  • ¼ cup ground flax
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Mix 3 cups of rolled oats with ½ cup each of dried cranberries and coconut, ⅓ cup of pumpkin seeds, ⅓ cup of sunflower seeds, ¼ cup of ground flax and 2 teaspoons of pumpkin pie spice.
  2. To serve, add ½ cup of the muesli to a bowl, and top with milk of choice. You can also add in Greek yogurt, kefir, chopped apples or peanut butter. Let it sit for 5-10 minutes to soak up the milk and soften. It can also be used to top a bowl of yogurt or use as you would granola.

Notes

Use certified gluten-free oats if needed.

Pro Tips

  • Store your homemade muesli in a glass jar with a lid to keep it fresh and make pouring easy.
  • Use your favorite nuts, seeds and dried fruits. Some options include raisins, dried cherries, chopped walnuts, pecans or almonds.
  • My favorite way to enjoy it is mixed with half almond milk, half Greek yogurt, and topped with chopped apple and a sprinkle of cinnamon.

FAQS

  1. What kinds of oats do I use?
    The traditional rolled oats are what I used, since they are a little more hearty than instant or quick oats. Use certified gluten-free oats if needed.
  2. How do I serve it?
    You can eat it like cereal, simply topping a bowl with milk. Letting it sit for a few minutes gives the oats time to soften. You can also heat it up with milk if you prefer a warm breakfast or mix with yogurt or kefir. Top it with chopped apple, or extra cinnamon per my recommendation.
  3. What if I don’t have ground flax?
    You can simply leave it out or add a couple tablespoons of chia seeds instead. You can swap out any of the nuts/seeds/fruit for what you prefer or have on hand. The ones I added just seems more “fall-like” to me.
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Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.


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