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Course: Breakfast
Keyword: kamut, muesli
Servings: 7 cups
Author: Kala Riddle


  • 2 cups rolled oats
  • 2 cups rolled kamut
  • cups pecans
  • cups coconut flakes
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ teaspoon ground cardamom
  • ¼ cup roasted cacao nibs I prefer local PipeVine chocolate, available at Zucchini and Vine in Chico.


  • Preheat the oven to 350°.
  • Spread the oats, kamut flakes, coconut, and pecans across 2 sheet pans. Bake until the coconut becomes golden and fragrant, about 10 minutes, and cool completely. In a large bowl, mix together the toasted ingredients with the salt, cinnamon, cardamom, and cacao nibs. Store in a Mason jar in your pantry.