- 3 ounces Wild rice
- 1 teaspoon Butter
- 2 ounces dried Apricots
- 3 ounces Pearl barley (About 5 tablespoons)
- 1 ounce Oatmeal (About 3 tablespoons)
- 1 ounce Bulgur (About 3 tablespoons)
- 2 ounces dried cranberries
- 1 tablespoon Maple syrup
- 1 pinch Salt
In a saucepan, bring wild rice and 2 cups of water to a boil. Cook 20 minutes, then drain in a colander. Transfer to a 3-quart casserole dish.
Chop apricots. Mix apricots, along with all remaining ingredients, into the wild rice.
Add 2 cups of water and stir to combine.
Preheat oven to 350°F. Cover the dish with aluminum foil. Bake until tender, about 80 minutes, stirring occasionally.
Remove from oven and let cool completely. Pour into a storage container and refrigerate. The muesli keeps for about 5 days. To serve, heat with milk in a saucepan, stirring occasionally. Serve with fresh berries or fruit.