In a medium bowl, stir together spelt flakes, rolled oats, chopped almonds, chopped walnuts, pumpkin seeds, sunflower seeds, flaxseed meal, shredded coconut, dried apricots, dried cranberries, ground cinnamon, and salt until evenly distributed.

Sweeten and bind

Drizzle the 2 tablespoons of maple syrup over the dry mix and toss well so the syrup lightly coats the flakes, nuts and fruits. This adds flavor and helps clusters form. Taste and adjust — add up to 1 more teaspoon maple if you prefer sweeter.

Rest (optional)

Let the mixture sit 5–10 minutes at room temperature so the dried fruit softens slightly and the flaxseed hydrates. For a crunchier texture, you can serve immediately.

Yogurt & Fruit

Prepare the pear

Wash and core the pear. Dice or thinly slice to your preference. If not serving immediately, toss the slices with the 1/2 teaspoon lemon juice to prevent browning.

Assemble bowls

Divide the vanilla coconut yogurt between 2 serving bowls (about 1/2 cup each). Spoon the muesli mix evenly over the yogurt, using about half the mixture per bowl. Arrange the pear slices on top or to the side.

Finish and serve

Drizzle about 1/2 teaspoon maple syrup over each bowl (total 1 tsp) and sprinkle extra chopped nuts, seeds, or toasted coconut if desired. Serve immediately.

Storage & Variations

Store any leftover dry muesli in an airtight container at room temperature for up to 2 weeks. If you prefer a softened, soak-style muesli, combine yogurt with muesli and refrigerate for 30 minutes to overnight.