Ingredients
1
cup pecan halves
1
cup hazelnuts (filberts)
7
cups old-fashioned oats
1
cup flaked coconut
3/4
cup pumpkin seeds (pepitas)
3/4
cup wheat germ
3/4
cup wheat bran
1/4
cup chia seed
12
jars (8 oz each)
Preparation
Heat oven to 350°F. In ungreased shallow baking pan, spread pecans and hazelnuts. Bake 5 to 7 minutes or until fragrant. Cool. Coarsely chop.
Spread oats and coconut in another ungreased shallow baking pan. Bake 12 to 15 minutes or until lightly browned, stirring 2 to 3 times to prevent burning.
In ungreased pie pan, spread pumpkin seeds. Bake 5 minutes.
In large bowl, mix nuts, oats, coconut, pumpkin seeds and remaining ingredients except jars.
Into each jar, measure about 1 cup muesli.
