Published Jan 05, 2024, Updated Feb 28, 2024
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This homemade muesli recipe is super easy to make with rolled oats, coconut, dried fruit, nuts and seeds. It’s the perfect healthy breakfast or snack to meal prep and can be customized with your favorite ingredients.
Muesli has always been on my ‘must-make’ list, mainly because of its health benefits and how delicious it is. Plus, I knew making it at home would be cheaper than buying the store-bought versions. Once I finally made my first batch of homemade muesli I was shocked at how easy it actually was to make!
Now that I’ve mastered it, I’m excited to share this simple muesli recipe with you. It’s a wonderful mix of whole grains, nuts, seeds and dried fruit, coming together to create a healthy breakfast cereal. I love serving it with yogurt and fresh berries, but there are so many ways to enjoy this muesli (see my serving suggestions below).
Table of Contents
What is Muesli?
Muesli is basically a breakfast cereal that’s served cold and made with a base of whole grains (usually rolled oats) and a variety of other ingredients like nuts, seeds and dried fruit.
Muesli originated in Switzerland by doctor Maximilian Bircher-Benner in the early 1900’s. His version, which is referred to as “Bircher muesli” was made by soaking a dry muesli (like this recipe here) in cream, milk, yogurt or lemon juice until the ingredients become soft. It’s said that he designed this recipe specifically for his patients as a healthy meal that’s rich in nutrients and easy to digest to help with chronic health conditions.
Muesli vs. Granola
While granola and muesli both share similar ingredients, the two are different. Muesli is essentially an easier and healthier granola as it has no oil or sweeteners and is either served raw or lightly toasted. Granola typically contains some sort of oil, sweetener and sometimes egg whites to help it become crunchy when baked.
Why You’ll Love Muesli
- Customizable – Make this recipe your own with your favorite mix-in’s.
- Easy – From start to finish this recipe comes together in about 20 minutes!
- Versatile – Serve it with milk or yogurt or enjoy it straight from the jar.
- Healthy – This recipe is packed with whole grains and a hearty dose of fiber and protein.
- Meal prep – This recipe makes a big batch and stores well so it’s great for meal prep.
Here I’m sharing the ingredients for my go-to recipe, but see below for different variations on how you can customize this muesli recipe.
- old fashioned rolled oats – the base of your muesli. The texture of rolled oats work best for muesli and I don’t recommend swapping them for quick oats or steel cut oats. Oats are naturally gluten-free, but often cross-contaminated so make sure to grab certified gluten-free oats if needed.
- almonds and pecans – for the nuts in this recipe I prefer sliced raw almonds and chopped raw pecans, but feel free to use your favorite variety of nuts. Whatever nuts you end up using, make sure to use raw nuts as to not add any oils or seasonings to the muesli.
- pumpkin seeds and sunflower seeds – for the seeds I usually go with raw pumpkin seeds (aka pepitas) and raw sunflower seeds. We’re toasting these along with the oats and nuts, which really brings out more flavor.
- coconut flakes – adds a nice flavor and additional crunch. I prefer to use large coconut flakes so they don’t burn while toasting, but shredded coconut will also work. If you aren’t a coconut fan you can omit it all together or swap it with more dried fruit.
- dried fruit – I typically always have dried cranberries and raisins on hand so that’s what I used, but feel free to use your favorite combo of dried fruit. You’ll need 1 cup, which you can mix-and-match with whatever you have on hand. Whatever fruit you use, just try to use unsweetened or fruit juice sweetened because a lot of dried fruit can have unnecessary added oils and sugars.
- cinnamon – for a warm, comforting spice.
- sea salt – this is optional, but I find that it helps to really bring out all the flavors.
How to Make
Muesli is super easy to make at home. I like to toast the oats, nuts, seeds and coconut to elevate the flavors, but you can leave the muesli raw for an even quicker preparation. Just mix everything together in a bowl and store. If you want the toasted muesli here’s how to make it:
Step 1: In a large bowl, add the oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt. Stir to fully combine.
Step 2: Spread the mixture evenly onto a prepared baking sheet. Bake for about 10 minutes at 350°F until the oats and nuts are lightly toasted and fragrant.
Step 3: Add the coconut flakes to the baking sheet and bake for an additional 5 minutes, until the coconut is lightly golden.
Step 4: Let the muesli cool for 10-15 minutes, then transfer it back to the bowl. Mix in your choice of dried fruit and serve as desired.
- Use rolled oats: Make sure to use rolled oats for the best texture!
- Chop larger pieces: If using whole nuts and/or larger dried fruit like apricots or dates, make sure to chop them into smaller pieces for easier eating and better distribution.
- Watch while toasting: If toasting the muesli, keep an eye on it during the last few minutes of baking to prevent burning, especially the coconut flakes.
- Add dried fruit after baking: Make sure to add the dried fruit after baking the oats, nuts and seeds. If you add the fruit before baking they will dry out and become hard.
- Cool completely: Allow the muesli to cool thoroughly before adding dried fruits. This helps maintain the fruits’ texture and the muesli’s crunchiness.
- Use raw nuts/seeds: Use unsalted and unroasted seeds and nuts for the best results.
As I mentioned above, muesli is totally customizable, so feel free to play around with the ingredients and preparation to make this recipe your own. Here are some ideas:
- Swap the nuts/seeds: Swap the nuts and seeds in this recipe with whatever you have on hand. Walnuts, almonds, pecans, cashews, pistachios, hazelnuts, peanuts, sunflower seeds and pumpkin seeds will all work.
- Use different dried fruit: Swap in your favorite dried fruit such as chopped dried apricots, apples, cherries, blueberries, bananas, mango, figs, currants, pineapple, etc.
- Add chocolate: You can never go wrong with the addition of chocolate! Mix some dark chocolate chips or cacao nibs into the muesli after baking when you add the dried fruit.
- Add spices: I like the addition of warming spices like cinnamon, cloves, ground ginger, nutmeg and ground cardamom, but you could also add a blend like pumpkin pie spice.
- Additional mix-in’s: Mix in brown rice crisps, rice puffs, millet puffs, wheat germ, chia seeds, hemp seeds, ground flax seeds, or any other add-ins you prefer.
- Keep it raw: Skip the baking step and just combine all the ingredients in a bowl and serve raw. Easy peasy!
How to Eat Muesli
My favorite way to eat muesli is with Greek yogurt and fresh berries for breakfast, but there are so many ways to enjoy muesli. Here are some ideas:
- As cereal: Serve the muesli in a bowl with cold milk (either regular or dairy-free milk).
- Parfait-style: Serve the muesli in a bowl with yogurt and fresh fruit.
- Overnight muesli: Similar to my Bircher muesli recipe you can soak this muesli in milk, fruit juice or water overnight in the fridge (I recommend a 1:1 ratio of muesli and liquid). In the morning, enjoy this overnight oats-style muesli.
- Hot muesli: Pour hot milk or water over the muesli in a bowl and let it sit for a few minutes to soften. I recommend a 1:1 ratio of muesli and liquid, but feel free to add less or more depending on what consistency you prefer.
- Smoothie bowl topping: Sprinkle muesli over your favorite smoothie bowl like this green smoothie bowl or blue smoothie bowl for added crunch and flavor.
How to Store Muesli
Let the muesli cool to room temperature to avoid moisture buildup. Store it in an airtight container at room temperature in a cool, dry place. When stored properly, it can remain fresh for up to a month!
I don’t recommend using quick oats or steel cut oats. Rolled oats provide the best texture for muesli. Quick oats can get soft/mushy quick and steel-cut oats are very tough and need to be soaked for awhile to soften.
Rely on the natural sweetness of the dried fruit, or add a drizzle of honey or maple syrup when serving.
Fresh fruits should be added when serving, not during the baking process, as they can make the muesli soggy.
The great thing about homemade muesli is it can be as healthy (or not) as you want, as you control the quality and quantity of ingredients, especially sugar and preservatives.
More Easy Breakfast Recipes
Be sure to check out all of the breakfast recipes on EBF!
- 3 cups old fashioned rolled oats
- ½ cup sliced almonds
- ½ cup raw pecans halves, roughly chopped
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ½ cup unsweetened coconut flakes
- 1 cup dried fruit of choice
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt, optional
- 2 Tablespoons chia seeds, flax or hemp seeds, optional
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt to a large bowl and toss to combine.
- Spread the oat mixture out onto the baking sheet and bake for 10 minutes, until fragrant and lightly golden.
- Add the coconut flakes to the baking sheet and bake for an additional 5 minutes or until the coconut is lightly golden.
- Remove from the oven and let cool for about 10-15 minutes then transfer the mixture back to the large mixing bowl. Add the dried fruit and toss to combine.
- Serve immediately as desired or let cool completely and store in an airtight container at room temperature for up to 3 month.
- Recipe adapted from The Kitchn
Nutrition information is automatically calculated, so should only be used as an approximation.