Oat & Nut Muesli

2c old fashioned oats
grated zest 2 oranges
1/4c orange juice
1/2c unsweetened shredded coconut
1 tsp cinnamon
3 tblsp slivered almonds
3 tlbsp sunflower seeds
3 tblsp sesame seeds
3 tblsp flaxseeds
3 tblsp amaranth puffs
3/4c dried currants, chopped dried apricots or dried cranberries


Preheat oven to 400F. Cover a baking sheet with parchment paper.  Pour the oats on the pan in a line. Top with zest and orange juice. Next pour the coconut in a line and sprinkle with cinnamon. Continuing this stripe pattern, add the nuts and seeds.  Bake for 10 minutes until lightly golden. Remove from oven and place in glass bowl. Toss with amaranth puffs and dired fruit.

Muesli can be stored for several weeks in an airtight container in the refrigerator. Refrigeration is needed to prevent the nuts and seeds from becoming rancid.