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This Muesli Recipe couldn’t be easier! A combination of nuts, seeds, and oats, this is a perfectly healthy and filling breakfast.
I’ve decided that Muesli may just be my perfect breakfast. I love a good bowl of Oatmeal, but Muesli is made of oatmeal and all of the other crunchy nuts and seeds I love. I would be adding those add-ins to by Oats anyways, so it’s kind of a win-win for me.
Plus you can prep it ahead of time and serve it chilled, which makes it perfect for hot and sticky summer weather!
If you’re new to Muesli, it’s essentially a blend of Toasted Oats and whatever-the-heck-else you want to add in there. Muesli is different from Oatmeal because of the added “stuff,” but it’s also different from Granola because it’s not crunchy and cluster-y.
First, you’re going to Toast your Rolled Oats. Simply spread them over a baking tray and bake them at 350F for a few minutes. If you don’t feel like turning your oven on for this, you can also throw this in your oven while you are pre-heating it to make something else!
Afterwards, your Oats will be slightly golden and have a lovely nutty aroma to them. Next, it’s time to add our other fillings! The wonderful thing about Muesli is that you can make it anything you want it to be. I decided to add in some Pumpkin Seeds, Slivered Almonds, Cacao Nibs, Shredded Coconut, Chia Seeds, and Dried Fruit to mine.
Mix it all together with a pinch of Salt (which just helps boost the flavor), and you have your dry mix all set! I love to make big batches of this to last me over a couple of weeks. You can store it in an airtight jar or Tupperware container for room temperature for up to one month.
When you’re ready to make your Muesli for breakfast, simply mix the Dry Mix with some Non-Dairy Milk and a tablespoon or two of Non-Dairy Yogurt. I also like to add in some Orange Zest and Cinnamon for extra flavor, and you can also add in some liquid sweetener to taste, if you’d like.
Store the soaked Muesli in your fridge overnight, and the next day you’ll have a thick, creamy, and satisfying breakfast, all ready to go! I top mine with Fresh Fruit (Blueberries are my current favorite), but you can also add more Yogurt or some Nut Butter as well.
If you do try this recipe out (and I really hope you do), I’d love for you to share it on Facebook or Instagram! Don’t forget to tag me @FromMyBowl + #FromMyBowl, because I love seeing your delicious recreations 🙂
A Few Final Thoughts:
- I like to make 4-5 jars of soaked Muesli on a Sunday, and eat them for breakfast throughout the week with fresh fruit! They’ll last for 5-7 days when prepped and stored in the fridge.
- Feel free to add in or substitute any fun nuts, seeds, or spices into this mix that you’d like.
- I’ve also experimented with mixing the dry Muesli with non-dairy Milk and some plant-based Protein Powder, which has also been very tasty. Basically, you just want to have a 1:1 Muesli-to-liquid ratio, and then just throw anything else you want in from there.
Finally, If you’re looking for more Healthy and Easy Vegan Breakfast recipes, you’ll also love this Blueberry Chia Seed Pudding and these Fluffy Sweet Potato Breakfast Bowls!
Easy Muesli Recipe
This Muesli Recipe couldn’t be easier! A combination of nuts, seeds, and oats, this is a perfectly healthy and filling breakfast.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 10-11 Servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
For the Dry Muesli Mix:
- 3 cups Rolled Oats*
- 1/2 cup Unsweetened Coconut Flakes
- 1/2 cup Slivered Almonds
- 1/2 cup Pumpkin Seeds
- 1/2 cup Dried Fruit of choice
- 1/3 cup Chia Seeds
- 1/3 cup Cacao Nibs
- 1/4 tsp Salt
For a Single Serving of Soaked Muesli:
- 1/2 cup Dry Muesli Mix
- 1/2 cup Non-Dairy Milk
- 1–2 tbsp Non-Dairy Yogurt
- Optional Add-Ins: 1/4 tsp Cinnamon, 1/8 tsp Orange Zest, Liquid Sweetener to taste
Instructions
For the Dry Muesli Mix:
- Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.
- Next, remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.
- Finally, transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.
For a Single Serving of Soaked Muesli:
- Combine all ingredients in a glass jar or tupperware container and stir well; refridgerate for at least 3 hours, preferrably overnight.
- Top as desired and serve chilled. If you make this recipe ahead of time, it will last for 5-7 days in the fridge.
Notes
- Rolled Oats are traditionally used in Muesli, as they have a nice texture and thickness to them. You can substitute them for Instant Oats if you’d like, but watch them carefully while in the oven as they will toast faster. Please do not use Steel-Cut Oatmeal for this recipe
- Feel free to add in or substitute any Nut, Seed, or Dried Fruit in this recipe as you see fit.
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Definitely a favorite!!! I make a triple batch which fits very well into a gallon glass jar. I like to use dried mango and dates, and on occasion add mint or cinnamon, nut butter, etc.
So glad to hear you’re enjoying this recipe Carol! I’ll have to try mint in my muesli soon, that sounds delicious
I even eatt it dry on top. On soyayoghurt. Love it!!
That’s great, Malin!
We love your easy, practical recipes! Thank you!
Thank you so much!
i tryed my mum and dad were in a shock that i did all by my self because i have never ever made anything out of food
That’s awesome! Glad you were able to make something!
I added a tsp of cinnamon to the oats before I toasted them, and it turned out delicous (plus, the kitchen smelled amazing).
I think I can smell it right now – thanks!
I accidentally did not toast the oats and mixed everything together !
That’s okay, you can still eat it as is or toast everything together for a bit 🙂
Accidentally baked the chia seeds, almonds with oats. Should this be a problem?
It will be fine 🙂 I would just try not to do it in the future!
I really love all your recipes. When I start to wonder what I might feel like eating, you post another great recipe. While grocery shopping yesterday I decided against buying packaged cereal due to one ingredient or another listed on the label, then your recipe came in my email, great timing! This one is very easy to make and so convenient to have a batch on hand. It’s so easy to customize. I added hazelnuts, walnuts, hemp hearts, dried cranberries, dried apricots, goldenberries, ground cinnamon and ginger. Thanks again!
Perfect timing, Denise! 🙂 I love the addition of hazelnuts and ginger – yum!
Yum! I have got to try this recipe out. My mom and I have talking about making our own granola instead of buying the pre-made granola since March, and hey it’s July and we still haven’t done so! Your posts always come at the most perfect of timing — it’s like we’re thinking the same thing almost … okay, maybe not quite! Anyway, this looks fabulous and I’m sure my mom and I, AND my dad will enjoy it 🙂 Have a great weekend!
http://www.beingisabella.com
Thank you, Isabella – you too!