Toasted Pumpkin Muesli - Crème Fraîche for Breakfast - Day 14 of 30 #CremeFast

​Toasted Pumpkin Muesli | adapted from MimimalistBaker.com

Prep time: 5 mins
Cook time: 15 mins
Serves: 7 (1/2 cup servings)

Ingredients:

• 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
• 1/2 cup (32 g) raw pumpkin seeds
• 1/2 cup (56 g) raw almonds (or pecans)
• 1/2 cup (56 g) raw sunflower seeds
• 3 Tbsp (30 g) hemp seeds
• 2 Tbsp (24 g) chia seeds
• 1/4 cup (35 g) dried cranberries
• 1/2 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice

Instructions:

• Preheat oven to 325 degrees F.
• Arrange oats, pumpkin seeds, almonds, and sunflower seeds on baking sheet and spread into an even layer. If any of your nuts or seeds are already roasted, do not add them to the pan and reserve to add later.
• Bake for 10-15 minutes, or until lightly toasted and golden brown, stirring once at the halfway point.

Optional serving add-ons include fresh fruit (I love banana) and/or a drizzle of maple syrup.  Enjoy!