- Toss 1 cup of oats in (2 tbs) liquid coconut oil, 1/4 cup of nuts (we used almonds for this batch) and finely chopped, raw ginger roasted till browning.
- When the oats first start to show color, stir in 1/4 cup of coconut flakes and sprinkle the müsli with salt. Put it back in the oven.
- Once browning, remove and stir in dried and chopped fruit (because we didn’t use honey, we added dates to sweeten, along with apricots, berries and pumpkin seeds) along with a 1/4 cup of flax and 2 tablespoons of chia seeds. (This part is up to you, what ever you have in the cupboard will do!) The warm müsli should cluster around the juicy dried fruits.
- Let cool and enjoy!