Any muesli fans out there? How about muesli haters? Muesli is typically made with raw oats, nuts and dried fruit, and maybe some spices for good measure. I ;ll be the first to admit that a lot of store-bought mueslis aren ;t awesome—the raw oats taste like horse food (yep, I said it), and the healthy oils in nuts and oats can go rancid if the muesli sits on the shelf too long.I ;m aiming to turn all the haters into muesli lovers with this recipe. Starting with raw nuts and oats from a store with a healthy turnover rate is key. Then I suggest you commit muesli blasphemy—mix in a tiny drizzle of maple syrup and coconut oil, and toast the ingredients in the oven to maximize the flavor and minimize the horse food effect. This is healthy homemade cereal that you ;ll actually want to eat!The inspiration for this muesli came from Pinch of Yum’s photography workshop. Lindsay and her team served Minneapolis-made Seven Sundays muesli for breakfast, with a beautiful spread of fruit and toppings to choose from. The hard part was not eating the muesli before I was done photographing it.I fell in love with Seven Sundays ; cherry, pecan and vanilla combination, so I just had to recreate it. I can ;t say I made an exact replica of their muesli, but it ;s delicious regardless. Muesli is very flexible, so you can easily change it up—see the recipe notes for suggestions. As always, please let me know how you like it in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Cherry Pecan MuesliAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: 12 servings 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★5 from 8 reviewsThis cherry pecan muesli recipe will make you look forward to breakfast! It ;s made with oats, coconut, pecans, dried cherries, and a touch of maple syrup. Recipe yields about 6 cups muesli, enough for 12 (½-cup) servings. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats (certified gluten-free if necessary)1 ¼ cups chopped raw pecans1 cup large, unsweetened coconut flakes or shredded unsweetened coconut½ teaspoon salt½ teaspoon ground cinnamon2 tablespoons maple syrup1 tablespoon melted coconut oil1 tablespoon pure vanilla extract½ cup chopped dried cherriesInstructionsPreheat the oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, pecans, coconut, salt and cinnamon. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Don ;t add the dried cherries yet; we’re saving those for later.Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature and stir in the dried cherries.Store cooled muesli in a freezer-safe bag with the air squeezed out. It will keep well at room temperature for about 1 month, but keeps best in the freezer (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).