Combine all ingredients into a large bowl and stir well. Store in an airtight container.
Keep at room temperature for 2-3 weeks.
To serve: scoop ½ cup of muesli to ½-¾ cup of milk. Eat right away (it will be a little crunchier) or soak for up to 15 minutes. Make this as overnight muesli by soaking it overnight in milk and adding fruit in the next morning.
We toasted ½ to show what there differences would be at 350 degrees for 5-7 minutes. Toasting this with no oil/sugars are a fun option to change it up a bit.
Note: The recipe says 4 cups of nuts/seeds and above it lists ideas for you to use but those are simply ideas to fill your 4 cups. If you only want pecans, that is great. I used a little of all of the ones listed but you can mix and match as you please. Nutritional values are not given since I won't know how much of each ingredients you are choosing. How to Store: The best way to store muesli is in an airtight jar like a Ball canning jar. I love using these jars as you can see what you have, how much you have and they can even be decorative if you need to leave them out on the countertop. Keep these for 2-3 weeks.Meal Prep: Muesli is really easy to prep as it is simply putting the ingredients in a bowl and stirring it up. Pour the ingredients into the jar and store.