Lazy morning muesli with apple and walnut crumble

YIELD: 14 servings
4 cups rolled oats or barley
2 cups walnuts, coarsely chopped
1 cup sunflower seeds
1 Tbsp. extra-virgin olive oil
½ tsp. kosher salt
¼ tsp. cinnamon
¼ cup raisins, plump
1 apple, grated
1 cup yogurt, plain, low-fat, nonfat or kefir
honey, as needed

For walnut crumble:
½ cup walnuts, toasted
1 Tbsp. sugar, raw, unbleached
splash of water
1. Preheat oven to 350°F. Toss together oats, walnuts, sunflower seeds, olive oil, salt and cinnamon. Spread in thin layer on baking sheet/tray. Toast until fragrant and slightly golden, 5 minutes. Cool.
2. While muesli bakes, make walnut crumble. Toss together walnuts, sugar and splash of water in small pan over medium heat until sugar caramelizes and glazes walnuts lightly. Set aside to cool and roughly chop.
3. Fill four bowls with ½ cup muesli each. Garnish with raisins, grated apple and top with yogurt or kefir. Sprinkle each bowl with walnut crumble. Stir together and eat, with touch of honey if desired.

Photo and recipe: California Walnuts