Every Friday I lead an 8am discussion section. I am embarrassed to report that I arrive as bleary-eyed as the 18-21 year olds whom I teach. Apparently, none of us leap out of bed at 6:30am to go discuss the 19th century, however much we (or maybe just I) enjoy it once we are there.

So every Friday, I’m crunched for time. Even making oatmeal takes too long. But my growling stomach says skipping breakfast is not an option. Nor is a fast bowl of cheerios–I’m hungry again an hour later.

Enter this muesli recipe. You can have it simply, with just milk or yogurt. You can add fruit–raspberries or strawberries or (omg) peaches in the summer, or a chopped apple or sliced banana right now. And since the recipe itself doesn’t include any sweeteners, you can top with a dollop of jam or a drizzle of honey or maple syrup, if you’re so inclined. All options are as fast as the cheerios but as filling as oatmeal.

Plus, if you buy the nuts and seeds from a store with bulk bins, the recipe costs far less than buying boxed muesli. And you can customize it to include your favorite things–I am already predicting that a friend from Michigan will be putting dried cherries in hers.

If you make a batch on the weekend, you’ll be ready for your 8am section, too–or whatever else you have planned this morning.

Muesli with nuts, dried fruit, and coconut

Makes about 10 cups, enough to store in your pantry for many, many breakfasts; I started making this years ago, adapting it from a recipe in cookbook borrowed from a friend. I think the cookbook was Jamie’s 15-Minute Meals 

Ingredients

5-6 ounces raw Brazil nuts
5-6 ounces raw shelled walnuts
5-6 ounces raw shelled pistachios
5-6 ounces raw pumpkin seeds
5-6 ounces raw sunflower seeds
5-6 ounces sesame seeds (not toasted)
28 ounces rolled oats
2.5 ounces unsweetened dried coconut
2 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
4 ounces dried cherries or cranberries
13 ounces dried apricots
*note: all nuts should be unsalted and preferably raw (i.e., not roasted)

Instructions

Roughly smash the nuts and seeds in a mortar and pestle or pulse them in a food processor (I do the latter). I like some fine and some chunky–this usually happens naturally.

Mix the smashed nuts and seeds in a big bowl with the oats, coconut, cinnamon, and optional nutmeg.

Now you have two options:
1. Mix in the chopped dried fruit and decant strait into jars, to toast (or not, if you prefer untoasted muesli) in a pan for 3ish minutes when you want it, or
2. Spread the mixture of nuts, seeds, oats, coconut, and spices onto a couple of large roasting trays. Toast at 350F/180C until golden, stirring regularly. Let cool, then mix in the dried fruit. Decant into jars. (I usually do this option, as I almost always prefer toasted muesli.)

This recipe makes a lot–about 20 cups. It also keeps forever. Just keep it in an airtight container and it’ll be ready when you need it.