pumpkin seed & coconut muesli



feel good breakfast

Some days, a light and bright breakfast just makes you feel good.  In the winter when pomegranates and mango are “in season” (obviously not ever in season in Canada…part of me feels guilty when I don’t buy local but we can’t just eat only apples all winter!) I like to enjoy it with yogurt and granola or muesli.  I started buying plain yogurt exclusively (greek and regular) because there really is a lot of sugar in fruit yogurts.  For me, the mangoes sweeten up the plain yogurt enough that I don’t need to use honey or maple syrup, but I do drizzle a bit on for piepie and the boss (and my husband!) because a small amount of that sweetness helps with the sourness of plain yogurt!

So here is the simple recipe for the muesli part – the sweet mango and crunchy tart pomegranate are our faves but you can use whatever fruits and yogurt are your favourites. Ground flax seeds, hemp hearts, and/or chia seeds are also great additions to sprinkle on.

prep: 5 min   bake: 8 min   yield: 2 1/2 cups

what you need:

  • 2 cups rolled oats
  • 1/2 cup pumpkin seeds
  • 1/4 tsp cinnamon
  • 2 tbsp coconut oil

what to do:

  1. Preheat oven to 350 F (325 F if convection).
  2. Melt coconut oil in a small sauce pan, then turn off heat and add cinnamon, stirring.
  3. Spread rolled oats onto a cookie sheet lined with parchment paper.
  4. Pumpkin seeds are usually already toasted – but if you don’t have pumpkin seeds and you are substituting for a seed that you have bought raw – go ahead and spread it on top of the rolled oats.
  5. Drizzle coconut & cinnamon oil on top of rolled oats – bake for about 8-10 minutes, until you can smell the cinnamon and the oats are lightly golden brown.
  6. Remove from oven and add pumpkin seeds.
  7. Once it has cooled – transfer to mason jar for storage. Enjoy!

fruit & nut muesli



I used to serve in a cute cafe in Kingston and one popular staple on their breakfast menu was muesli. When I served there I would have to be there at 6am and their muesli was definitely one of my go to’s for a quick breakfast in the back just before my shift. It’s been years since I worked there but suddenly the other day I had a craving for it. The muesli itself was quite tart – tangy greek yogurt with oats, and thinly sliced granny smith apples on top, served with a big drizzle of real maple syrup. Delicious!

My version is sweetened with dried fruits (the dates really add a lot of sweetness), therefore you probably won’t need syrup or honey on top! You can try different versions of this by subbing in different dried fruits and nuts – play around with it and enjoy:)

what you need:

  • 1/4 cup almonds
  • 1/4 cup cashews
  • 2/3 cup rolled oats
  • 5 dates
  • 5 prunes
  • 1/4 cup raisins
  • 1 large apple

what to do:

  1. In a food processor or blender, pulse almonds and cashews until grounded (you can decide how fine you’d like it to be, because I am using this as baby food I made sure it was ground up quite finely).
  2. Rolled oats can be ground too if they are large flakes and you are serving it to little ones.  I bought quick cooking minute rolled oats so I did not grind mine.
  3. In a large bowl, mix ground nuts and oats together.
  4. Remove pits from dates and prunes if required, then pulse in blender until you get small chunks, about raisin size. Add dates, prunes, and raisins to the bowl with the oat mixture.
  5. Wash and peel the apple, then puree in blender (you might need a tablespoon or two of water to get a nice applesauce consistency). Add to large bowl and use a large spoon to mix everything together until combined.DSC_0699_2
  6. Store muesli in airtight containers in the refrigerator. When you want to eat it, spoon some into a bowl and top with dollops of yogurt (I used vanilla greek yogurt) and some berries if desired. Enjoy!

*Tip – store in baby mason jars to get a perfect portion for baby food – this makes life a little easier when you’re little one is hungry and you just need to grab something fast! I left some space at the top so that I can just scoop yogurt directly into the jar and mix, right before serving. The boss (our 10 month old) wakes up at 5am and needs food before she can fall back asleep, so having portioned food ready to go makes that 5am feeding much faster!


muesli with dollops of green vanilla yogurt