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Andrea Rivera Wawrzyn
Andrea Rivera WawrzynAssociate Food Editor, The Kitchn
Andrea is the Associate Food Editor at The Kitchn. She is a lifelong chef and full-time clog enthusiast. Her passions include grabbing more books at the library than she can read in the time allotted and the relentless pursuit of the perfect burrito. She lives in Salem, MA with her husband and two cats.
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This healthy muesli recipe is packed with whole grains, nuts, and seeds for an easy, satisfying breakfast.
Serves8Makesabout 5 1/3 cupsPrep15 minutesCook15 minutesJump to Recipe
Jump to Recipe
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Muesli checks all the boxes of a perfect weekday breakfast. You can make it in advance; it’s packed with whole grains, fiber, protein, and antioxidants; and it’s extremely versatile, both in how you make it and how you eat it. I like to make a big batch over the weekend to last throughout the week, which significantly speeds up my weekday morning routine. It’s toasty, nutty, chewy, and truly satisfying — finally, a breakfast that can hold me until lunch.
Quick Overview
A Basic Formula for Making Muesli
4 cups grains + 1 1/2 cups nuts/seeds + 1/2 cup dried fruit
Grains: Rolled oats, wheat bran, whole rye, whole barley, sorghum flakes, quinoa flakes, millet puffs, millet flakes.
Nuts/seeds: Sliced almonds, walnuts, cashews, pecans, pistachios, hazelnuts, sunflower seeds, pepitas, chia seeds, poppy seeds, sesame seeds, unsweetened coconut flakes.
Dried fruit: Dried apricots, dried cherries, dried figs, raisins, golden raisins, currants, apple chips.
Why You’ll Love It
- It’s simple. Muesli is super easy to make. All you need to do is toast the grains, nuts, and seeds in the oven briefly to amp up their flavor, and then stir everything together and you’ve got breakfast ready to go for days to come.
- It’s customizable. You can add a combination of your favorite varieties of nuts, seeds, dried fruit, and other mix-ins to make your batch of muesli your own.
Key Ingredients in Muesli
- Rolled oats. Avoid quick and steel-cut oats here as they won’t retain the right texture for muesli.
- Wheat bran. Wheat bran is the outer layer of the wheat kernel. You can often find it in the bulk section of the grocery store or purchase it online.
- Almonds. We like sliced almonds here for their texture, but you can substitute chopped.
- Pecans. Coarsely chopped pecans add nutty flavor to the mix, but you can substitute another variety of nut, like walnuts or hazelnuts, if you prefer.
- Pepitas. Pepitas are shelled pumpkin seeds. Raw and unsalted seeds are best for this recipe.
- Unsweetened coconut flakes. These can sometimes be labeled “coconut chips,” “grated coconut,” or “dessicated coconut.” Avoid sweetened coconut flakes for this recipe.
- Dried fruit. We call for dried apricots and cherries, but you can substitute other dried fruits like apples, mango, or dates.
What’s the Difference Between Muesli and Granola?
Muesli originated in Switzerland by a physician named Maximilian Bircher-Benner. His version, often referred to as “Bircher muesli,” consisted of raw oats, grated apples, and chopped nuts mixed with lemon juice, water, and sweetened condensed milk.
Today, muesli more often refers to a mix of rolled oats, nuts, seeds, and dried fruit. The main difference between muesli and granola is that while both are made up of grains, nuts, seeds, and dried fruits, muesli is unbaked while granola is baked along with a sweetener and oil to bind the ingredients together.
Because muesli isn’t baked, there’s no sugar or oil needed to bind the ingredients together — although I do like to toast the grains, nuts, and seeds before they’re mixed together to bring out their flavors. Muesli can be served cold (soaked in liquid) or hot (cooked in simmering liquid). Granola, on the other hand, is always served cold, usually with a splash of milk or over yogurt, or even straight out of hand as a snack.
The Best Ways to Enjoy Muesli
- Overnight Oats-Style. Portion out 2/3 cup of muesli into a small lidded jar, cover with 2/3 cup milk or milk alternative, top with frozen blueberries, screw on the lid, and refrigerate overnight. In the morning, you’re left with a chilled, soaked, softened muesli that’s especially refreshing in the summer. If you’re a fan of chia pudding, throw some chia seeds on top too, which will plump in the milk overnight.
- Cereal Style. Muesli can also be enjoyed like cereal (if I eat it this way, I top it with sliced bananas or fresh berries), stirred into yogurt, or warmed up with milk or water and eaten like oatmeal.
- Folded into baked goods. Try adding muesli to cookies, stirring into muffins, or folding into scones.
- As a topping. Try sprinkling it over smoothie bowls, salads, or nut butter toast.
How To Make Easy Muesli
This healthy muesli recipe is packed with whole grains, nuts, and seeds for an easy, satisfying breakfast.
Prep time 15 minutes
Cook time 15 minutes
Makes about 5 1/3 cups
Serves 8
Nutritional Info
Ingredients
- 3 1/2 cups
rolled oats
- 1/2 cup
wheat bran
- 1/2 teaspoon
kosher salt
- 1/2 teaspoon
ground cinnamon
- 1/2 cup
sliced almonds
- 1/4 cup
raw pecans, coarsely chopped
- 1/4 cup
raw pepitas (shelled pumpkin seeds)
- 1/2 cup
unsweetened coconut flakes
- 1/4 cup
dried apricots, coarsely chopped
- 1/4 cup
dried cherries
Equipment
Measuring cups and spoons
Large rimmed baking sheet
Large bowl
Large airtight container, for storing
Instructions
Show Images
Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.
Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.
Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.
Add the dried fruit. Add the apricots and cherries and toss to combine.
Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.
Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.
Recipe Notes
Storage: Muesli can be stored in an airtight container for up to 1 month.
Serving suggestions: To make overnight oats, combine equal parts muesli and milk or non-dairy milk (I prefer 2/3 cup of each) in a small lidded container (at this point I like to top mine with frozen blueberries, too). Refrigerate overnight and enjoy cold in the morning.
Filed in:
Breakfast
Dairy-Free
easy
Gluten-Free
How To
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