Honey Cardamom Caramel

This muesli takes minutes to
throw together and makes a quick, easy and healthy breakfast (with a tiny bit
of preparation the night before).  I also like to eat it dry, by the
handful or on top of yogurt.

Toasted Oat and Coconut Muesli







4 cups old-fashioned oats,
toasted



1 1/2 cups unsweetened coconut
flakes, toasted



1 cup coarsely chopped dry
roasted almonds



1 cup dried cranberries



1 cup golden raisins



1/4 cup chia seeds



1/2 teaspoon ground cinnamon



1/2 teaspoon freshly grated
nutmeg



1/4 teaspoon salt



Frozen blueberries



Cold almond milk



Pure maple syrup







In a large bowl combine
the oats, coconut, almonds, dried cranberries, golden raisins, chia seeds,
cinnamon, nutmeg and salt.  Toss it all together.  Store in airtight
jars or a Ziploc bag.





Prepare muesli the night before, or a few hours before you'd like to eat
it.  Scoop desired amount of muesli into a bowl.  Top with a handful
of frozen blueberries.  Pour enough almond milk over the muesli and
blueberries to just cover the blueberries.  Cover and refrigerate
overnight, or for at least 2 hours.  When ready drizzle with pure maple
syrup. 







Recipe slightly adapted from
Joy the Baker