Easy Homemade Muesli recipe with oats, nuts, seeds, dried fruit and shredded coconut. This simple recipe is easy to customize and makes a delicious whole grain breakfast.
If you’ve never tried making muesli at home, I have great news for you! It couldn’t possibly be any easier to prepare.
Packed with complex carbohydrates from whole grain oats, healthy fats from nuts and seeds, and just the slightest touch of sweetness from dried fruit, it makes a marvelous low sugar, low-fat substitute to granola.
For my friends who are new to muesli, look at it like uncooked oatmeal with the addition of nuts and seeds. It is eaten like cereal with milk or yogurt and fresh fruit for a whole grain breakfast.
The best part about this easy recipe is that it is highly customizable! Simply use your favorite nuts, seeds, and dried fruit to make your own concoction. Enjoy it with Greek yogurt or cottage cheese for a balanced meal!
If you are also a granola lover, make my Homemade Granola recipe too!
Why Make Muesli At Home?
If it’s easy to pick up a package of pre-made muesli from the store, why would one bother making it at home?
Here are my top reasons to make homemade muesli versus rely on store-bought.
- Customizable: You can easily mix in your favorite nuts, seeds, dried fruits, or grains. The flavor options are endless here!
- Lower Sugar: Store-bought muesli often contains added sugar, or sugar-sweetened dried fruit. When you make it homemade, you have the ultimate power over how much sugar is included.
- Inexpensive: Compiling your own blend is often less expensive than purchasing a package from the store. Plus, you can make it in bulk!
- Fresh Factor: Making anything homemade guarantees freshness, and muesli is no exception. When buying it from the store, who knows how long ago it was made? When making it homemade, you have the ultimate control over where each individual ingredient was sourced.
Let’s discuss the basic ingredients for muesli! The great news is the full list of ingredients can be found at any grocery store.
Ingredients for Homemade Muesli:
Rolled Oats: Traditional muesli recipes start with a base of oats. You can use old-fashioned oats for a chewier texture, or quick oats or instant oats for a lighter texture.
I don’t recommend steel-cut oats because they are very hard and require a long soak or cooking time to soften.
Nuts: A combination of raw pecans, cashews, and sliced almonds are my nuts of choice.
Seeds: Pumpkin seeds are a lovely addition, and they are typically well tolerated by all.
Dried Fruit: Dried cranberries are where I turn for my favorite muesli, because they provide a little sweetness and some tangy flavor.
Shredded Coconut: Optional, but recommended if you’re a coconut lover and are into some natural sweetness and coconut flavor. I like using unsweetened toasted coconut.
Ways to Customize Muesli:
- Nutty crunch – Pick your favorite combination of nuts and seeds. Walnuts and raw sunflower seeds are great additions too.
- Make it fruity – Mix up the dried fruit. Raisins, chopped dried apricots, dried blueberries, dried mango, crystallized ginger, and freeze-dried strawberries are amazing options.
- Chocolate lover – Toss in some chocolate chips after the muesli mixture has cooled for a trail mix approach.
- Swap the grains – Add millet puffs, quinoa flakes, wheat flakes, or wheat germ to change up your whole grains selection.
How to Make Homemade Muesli:
Preheat the oven to 350 degrees Fahrenheit.
Transfer the oats, raw pecans, raw cashews, sliced almonds, and pumpkin seeds to a large mixing bowl. Give the ingredients a good stir or toss in order to mix them up.
Spread the muesli mixture over a large rimmed baking sheet in a single layer.
Bake for 10-12 minutes on the center rack of the preheated oven. Let muesli cool on the baking sheet for 10 minutes. Mix in the dried cranberries (and any other dried fruit) and toasted flaked coconut.
Serving Suggestions:
Enjoy immediately or store for later. I love my muesli with oat milk and fresh blueberries, but you can serve it with any kind of milk, yogurt, cottage cheese, and your favorite fresh fruit.
For some sweetness, give it a drizzle of honey or pure maple syrup to your personal taste. A dollop of nut butter like almond butter or peanut butter on top is lovely too.
Storage Tips:
Store muesli in an airtight container or large zip lock bag for up to 1 month at room temperature or in the refrigerator. I store my muesli in a large airtight glass jar.
You can also store pre-portioned amounts out in jars or meal prep containers for grab-and-go easy breakfasts.
If you’re into cold cereals, my guess is you’ll adore making this tasty breakfast muesli! Make a huge batch to enjoy on any weekday morning. Drop a comment below letting me know what you add to your own muesli!
If you’re on the prowl for more healthy sweet breakfast recipes, also try out these gems.
More Sweet Breakfast Recipes:
- Single-Serve Apple Cobbler
- Pumpkin Waffles
- Ube Pancakes
- Apple Cider Donut Bread
- Pumpkin Coffee Cake
- Paleo Granola
Enjoy it for breakfast on repeat!
Homemade Muesli Recipe
Ingredients
- 3 cups old fashioned rolled oats
- ⅔ cup raw pecans chopped
- ⅔ cup raw cashews
- ½ cup sliced almonds
- ½ cup pumpkin seeds
- ⅔ cup dried cranberries
- ½ cup unsweetened toasted flaked coconut or shredded coconut optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Transfer the oats, raw pecans, raw cashews, sliced almonds, and pumpkin seeds to a large mixing bowl. Give the ingredients a good stir or toss in order to mix them up.
- Spread the muesli mixture over a large rimmed baking sheet in a single layer.
- Bake for 10-12 minutes on the center rack of the preheated oven. Let muesli cool on the baking sheet for 10 minutes. Mix in the dried cranberries (and any other dried fruit) and toasted flaked coconut.
- Enjoy immediately or store for later. I love my muesli with oat milk and fresh berries, but you can serve it with any kind of milk, yogurt, cottage cheese, and your favorite fresh fruit. For some sweetness, give it a drizzle of honey or pure maple syrup to your personal taste.
Nutrition
Frequently Asked Questions
The main difference between granola and muesli is that granola contains a good deal of oil and sweetener, whereas muesli contains neither. Granola is baked for a longer period of time to get an epic crunch, whereas muesli ingredients are lightly toasted or sometimes left raw.
With muesli, we miss out on that intoxicating sweet crunch, but are still left with a delightful breakfast.
Tiny seeds like chia seeds, hemp seeds, and flax seeds have a tendency to accumulate at the bottom of a muesli mix. For this reason, if you want to add them to your muesli, I recommend sprinkling them in your bowl just before eating for the right ratio.
Yes! For the best results, use untoasted raw oats. To make overnight oats out of muesli, mix 1.5 cups of muesli with 1 2/3 cups of your favorite milk such as almond milk, oat milk cashew milk, etc.
Yes! Quick oats or instant oats work just as well for muesli. If you go this route, you won’t need to toast the oats or the nuts, unless you would like to, since quick oats are ready-to-eat.
Muesli is gluten free as long as you use certified gluten-free oats to make it. Oats that are not certified gluten-free do contain trace amounts of gluten because oats are often grown next to wheat, thereby some cross-contamination results.
If you follow a gluten-free diet, be sure to use gluten-free oats!
Homemade muesli lasts for 1 to 2 months, depending on the age of the ingredients going into it. Make sure you’re using freshly purchased oats, nuts, and seeds to increase its shelf life.
Muesli does not need to be refrigerated, but you certainly can refrigerate it in order to help it last longer. Be sure it is in a sealed container for the freshest results.
For the best results, I recommend following through with baking the muesli so that the oats and nuts are toasted. Not only does this unlock flavor, but it helps ensure the oats are easier to digest because it gives them a pre-cook.
The pre-bake also helps the end result last longer, because raw nuts, seeds, and oats expire sooner than the cooked counterpart.
You can make keto muesli using only nuts and seeds. To do so, use 5 to 6 cups of mixed nuts and seeds of your choosing.
Do note that certain nuts contain more carbohydrates than others. For instance, cashews have higher carbs than almonds. Pecans and macadamia nuts are lowest in carbs, so I recommend using these the most.
Unsweetened shredded coconut is your best bet for something that gives a “sweet” flavor without adding sugar, so consider including it in your low-carb muesli.
Skip the dried fruit (like dried cranberries, raisins, apricots, etc) altogether, as most are sweetened with sugar and contain a high sugar content.
