Muesli
This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Find the recipe and tips here.
Updated by Kathryne Taylor on August 29, 2024
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Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.
Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.
Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!
My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.
You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.
Muesli Ingredients
Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.
Old-Fashioned Rolled Oats
Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.
Slivered Almonds
Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.
Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.
Unsweetened Coconut Flakes
Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.
Pepitas
Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!
Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.
Ground Cinnamon & Salt
Cinnamon offers some warming spice and salt brings out the best in the other ingredients.
Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.
Maple Syrup (optional)
A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.
Vanilla Extract
Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!
Chopped Dried Cranberries
Chopped dried cranberries contribute little bursts of sweetness and color.
Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.
Hemp Hearts
Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.
Watch How to Make Muesli
Muesli Variations
This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:
- Cherry Pecan Muesli
- Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
- Toasted Muesli with Almonds, Coconut and Dark Chocolate
Muesli Serving Suggestions
Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.
Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.
Muesli Storage
Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.
Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.
Always stir muesli well before serving, as the seeds and nuts tend to settle.
More Oat-Based Breakfast Recipes
If you enjoy this muesli, you’ll also love these recipes:
- Blender Oatmeal Pancakes
- Blueberry Baked Oatmeal
- How to Make the Best Oatmeal
- Overnight Oats
- The Very Best Granola
Muesli
This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
- ½ cup pepitas (green pumpkin seeds)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- Optional: Up to 2 tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup chopped dried cranberries or cherries
- 1 cup hemp hearts
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
- Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
- Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).
Notes
Make it gluten free: Be sure to buy certified gluten-free oats.
Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate, I am planning to make this as I have often seen it at the grocery stores, and it seemed expensive, and sometimes a lot of sugar. But I was wondering what is the difference between muesli and granola? Just curious your thoughts. Thank you! The recipes are great!
Hi Sandy! You’re right, homemade muesli is way less expensive than store-bought, and freshly-toasted oats/nuts make such a huge difference in flavor. Great question. Granola contains significantly more sugar, plus oil (my granola recipe contains 1/2 cup of each; this muesli calls for up to 2 tablespoons sweetener). Muesli is more like an everyday health food-type recipe. I think of granola as more of a treat. Texturally, granola is clumpy due to the sugar, whereas muesli is just a jumble of individual ingredients. Hope that sums it up!
Thanks Kate, that explains it perfectly. I am going to make the muesli this week. I tend to be a wholegrain toast and peanut butter breakfast eater, with a bit of fruit. But would like to start mixing it up with another healthy choice like your muesli.
I just finished taking your “healthy blueberry muffins” out of the oven. They are a real favourite here!
Looks like a great recipe, and I’m glad you included hemp hearts, one of my favorite ingredients. For my personal taste, I would add a few spoonfuls of protein powder before storage. It solves the need for sweetness, adds some flavor of its own (vanilla?), and boosts protein content. Of course, I check the ingredients on the protein powder package to be sure it meets my personal preferences.
Hi Virginia! I hadn’t thought to add protein powder. That’s a great idea. You could always add some with each serving if you care to know exactly how much is going into each bowl, but I bet your way would work great.
Thank you. Protein powder is good in many unexpected applications, isn’t it.
It’s raining and a great day to make muesli. I followed the recipe exactly, it’s a great recipe. Visually I would get the thick coconut like Kate used. My shredded coconut gets lost. It is not as sweet as the granola but the berries add the additional sweetness. Thank you Kate!!
Awesome! Thanks, Trex, for your feedback. Hope this muesli recipe becomes a staple for you!
Hi Kate, I returned from a trip to Europe recently where muesli is everywhere. In an effort to lower my cholesterol, I was considering moving over to this for my morning meal. I was delighted to open your email to find this recipe. I tried it this morning and it’s delicious – not too sweet. The toasting makes a big difference. Thank you, I count on your recipes often!
You’re welcome, Alexandra!
Hi Kate,
I bought all my ingredients and am ready go! Did you remove the video? I don’t see it anymore. Looking forward to this yummy looking breakfast!!
Thanks,
Jan
Oh No! Muesli here it is. I hope this helps!
Got brave and made it without access to the video. WOW! Really great. And now I’m also adding it to my yogurt! Really enjoying this recipe! Thanks Kate. Who needs a video? LOL
Thanks, Jan! I’m so glad you’re enjoying the muesli! The video is in the post, so I’m not sure why it wasn’t working.
I made this today mainly for my 14-year-old son who is always hungry and needs healthy fast breakfast food. It is delicious! We all love its toasty flavor. I bought glass canisters with rubber-gasket topst so he can eat in the morning w milk on the way to school. I followed the recipe but omitted coconut as I didn’t have it handy; added a tblspn more maple syrup and a bit more vanilla. Still not over sweet. I’ll be making it frequently. Thank you, Kate!
You’re welcome, Valerie!
Kate! This new recipe is a winner! It was much quicker to make than granola, for my daughter going back to her tiny student flat (no oven there). Yet she said it is delicious. Thank you, I’m looking forward to the next one!!
Awesome! Thanks so much, Nathalie!
Great recipe and room to change it up here and there :)
I added some peanut butter and it clumped some pieces together. I expected this to be more like granola but was pleasantly surprised that it’s not… and way better too!
I did roast it a bit too long because the 15min looked like it was untouched. But will try better next batch. Thanks again!
This muesli is the perfect substitute for my beloved granola! I am searching for the nutritional information–calories, protein, fiber. Am I missing it? I made your recipe exactly as it appears in the post. I will make it on repeat many times!
Hi Laura! It’s below the notes section of the recipe. You will need to click to expand. Let me know if you are still having issues finding it.
THIS WAS ABSOLUTELY DELICIOUS! Followed the recipe exactly, except I did not use hemp hearts. I did use the full amount of maple syrup. Can’t stop eating this. Thank you Kate!!!
Thanks for posting this! I used to eat muesli for breakfast when I was a teenager. The big box grocery stores don’t even carry it (at least where I looked). Granola is so sweet! This was wonderful and much less expensive than the grocery stores would be. I did use honey instead of maple syrup, but followed the recipe except for that. I look forward to trying different combinations of dried fruit and nuts!! Thanks!
This is delicious! I love the texture and the flavors. I used 1 TBL of maple syrup and the hint of sweetness as well as the cinnamon gave it fabulous flavor. We served with milk and fresh fruit. I think we will give up our commercial cereal! Thanks Kate!
I’m making my third batch. So easy…
This recipe is FABULOUS and I make it often. Only omitting the salt, but BEWARE….If you take it to work to eat with some yogurt, bring your toothbrush, because every nook and cranny in your teeth will be stuffed with muesli bits! LOL
I’ve searched for years – maybe a couple decades? – for an easy, tasty, high-ish-protein daily breakfast recipe. I’ve been though overnight oats (can be good!), peanut butter toast (sometimes!), weird bars, and who knows what else.
This is the one for me. I tweak some amounts to my taste but basically make it as-written. Huge thanks to C+K.