Makes approximately 20 3/4 cup servings 

We serve this to tipi guests with our homemade yogurt and an optional dollop of Sweetlife jam; it is a big hit, and the containers routinely come back empty.

Bob combined several recipes to get the right balance of nutritious grains & nuts toasted with just enough honey and brown sugar to give it a satisfying crunch; a light touch of dried fruits suits our tastes without loading it up with empty carbs. It keeps well in an airtight container .

1c Honey

1c Oil

1 c brown sugar

4 t nutmeg

4 t cinnamon

1 c  (oz) wheat germ-toasted

2 c  (8 oz) sunflower seeds

4 c  (15 oz) oats

2 c  (5.5 oz) shredded coconut

3 c  (12 oz) Oat bran

1 c  (3.5oz) chopped hazelnuts

1 c  (3.5 oz) pecan pieces

1 c  (3.5 oz) sliced almond

2 c  (6 oz) rye flakes

2 c  (8 oz) dried cherries

1 c ( 3 oz) banana chips

Preheat the oven to 350F

Heat honey, oil, brown sugar, nutmeg and cinnamon until just bubbly.

In a large bowl, stir together remaining ingredients, except rye flakes, cherries and banana chips; toss well to coat.

Spread in shallow layers on large baking trays; don’t pile more than about 1/2” thick—it’s better to do multiple trays if necessary. This recipe fits on two large baking sheets.

Roast in preheated 350° oven until medium golden brown, tossing regularly, approximately 15-20 minutes. Bob likes to let the trays cool in the oven with the heat turned off, to get the mixture as dried out as possible before adding the rest of the ingredients.

Add rye flakes, dried cherries and banana chips and toss; store in airtight container.
muesli with yogurt and jam