| 4 | cup | rolled oats |
| 0.5 | cup | pumpkin seeds |
| 0.5 | cup | almonds, chopped or sliced |
| 0.5 | cup | raisins |
| 0.5 | cup | pecans, chopped |
| 0.25 | cup | dried cherries or cranberries, whatever is cheaper |
| 0.5 | tsp | cinnamon |
| 0.5 | tsp | salt |
| 4 | cup | plain vanilla yogurt |
| 8 | cup | milk |
| 4 | cup | non dairy milk |
https://www.foodnetwork.com/recipes/bobby-flay/toasted-muesli-4622250
Preheat the oven to 325 degrees F. Spread the oats and nuts on a large rimmed baking sheet with cinnamon/salt and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.
Serve with yogurt or milk.