A 2-Step Breakfast For All-Day Energy

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This muesli is a flavorful take on the original raw-cereal mixture developed in Switzerland by Maximilian Bircher-Benner in the early 20th century. It's chock-full of delicious ingredients that are good for you. Plus, once you start stocking your pantry with these items, making a batch of muesli will prove to be a lot cheaper than buying a box of the stuff!
Serves 6-8
1 cup whole rolled oats
1 cup half and half
1 halved vanilla bean, seeds scraped out
3/4 cup fresh orange juice
3/4 cup raisins
3/4 cup pecan halves
1/2 cup almonds
1/2 cup toasted, unsweetened shredded coconut
1/4 cup sunflower seeds
3 tbsp wheat germ
3 tbsp wheat bran
2 tbsp flaxseeds
1/8 tsp kosher salt
1/2 cup plus 2 tbsp yogurt
1/4 cup honey
15 pitted prunes, roughly chopped
2 granny smith apples, cored and grated
2 kiwis, peeled and roughly chopped
1. Combine oats, half and half, and vanilla in a small bowl. In another bowl, combine orange juice and raisins. Cover both bowls with plastic wrap; refrigerate for at least 4 hours or overnight to let oats and raisins soften.
2. Put pecans and almonds into a food processor and pulse to chop coarsely. Transfer nuts to a large bowl along with 6 tablespoons of the coconut, the sunflower seeds, wheat germ, wheat bran, flaxseeds, and salt. Add the oat mixture along with the orange juice and raisins and stir in the yogurt, honey, prunes, apples, and kiwis until combined. Divide the muesli between bowls and garnish with the remaining coconut.

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