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.

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muesli recipe

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Originating in Switzerland, muesli is essentially homemade oat cereal—to serve, add milk and maybe some fresh fruit. Muesli is similar to granola but lighter, as it’s made without oil and minimally sweetened. It also reminds me of oatmeal, but it’s served cold and ready to enjoy at a moment’s notice.

Not all mueslis are created equally—some are made with raw oats and taste bland. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features toasted old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

muesli ingredients

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.

My other trick is adding a small splash of maple syrup 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.

how to make muesli

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives 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. 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

Use this recipe as a template for creating your favorite muesli recipe.

Nuts and seeds: You’ll need about 2 1/2 cups total. Try any combination of chopped pecans, walnuts, almonds, hazelnuts, pistachios, pepitas or sunflower seeds.

Dried fruit options: This recipe calls for 1/2 cup chopped dried cranberries or cherries. You can substitute equal parts raisins, chopped apricots, dates, or any other dried fruit. For less sweet muesli, omit the dried fruit altogether.

Add chocolate: Once the muesli has cooled completely, add any amount of chopped chocolate, cacao nibs or chocolate chips (mini chocolate chips would be even better). Try 1/2 to 1 cup and see how you like it.

Here are a few more of my favorite variations:

baked muesli

Muesli Serving Suggestions

To prepare your muesli, serve it with milk or yogurt. 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:

muesli in bowl

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Muesli

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews

Print

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

Scale
  • 4 cups old-fashioned rolled oatsย 
  • 1 cup slivered almonds
  • 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
  • ยฝ cup pepitas (green pumpkin seeds)
  • 1 teaspoon ground cinnamon
  • ยฝ teaspoon fine salt
  • Optional: Up to 2 tablespoons maple syrup
  • 1 tablespoon pure vanilla extract
  • ยฝ cup chopped dried cranberries or cherries
  • 1 cup hemp hearts

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt.ย Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
  3. 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.
  4. 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 nutritionistโ€™s advice. See our full nutrition disclosure here.

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. Sandy

    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!

    1. Kate

      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!

      1. Sandy

        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!

  2. Virginia

    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.

    1. Kate

      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.

      1. Virginia

        Thank you. Protein powder is good in many unexpected applications, isn’t it.

  3. Trex

    Itโ€™s raining and a great day to make muesli. I followed the recipe exactly, itโ€™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!!

    1. Kate

      Awesome! Thanks, Trex, for your feedback. Hope this muesli recipe becomes a staple for you!

  4. Alexandra

    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!

    1. Kate

      You’re welcome, Alexandra!

  5. Jan

    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

    1. Kate

      Oh No! Muesli here it is. I hope this helps!

      1. Jan

        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

        1. Kate

          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.

  6. Valerie

    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 didnโ€™t have it handy; added a tblspn more maple syrup and a bit more vanilla. Still not over sweet. Iโ€™ll be making it frequently. Thank you, Kate!

    1. Kate

      You’re welcome, Valerie!

  7. Nathalie

    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, Iโ€™m looking forward to the next one!!

    1. Kate

      Awesome! Thanks so much, Nathalie!

  8. Paul

    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 itโ€™s notโ€ฆ 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!

  9. laura

    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!

    1. Kate

      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.

  10. Andrea Lash

    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!!!

  11. Ann Bush

    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!

  12. Claire

    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!

  13. Bluejeanne

    I’m making my third batch. So easy…

  14. Jan

    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

  15. Howie

    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.

  16. Nithya Vipin

    I’ve tried and it’s amazing. All the recipes are easy to make at home.

    1. Kate

      Great to hear! Thank you for your review.

  17. Marti

    I love how easy this is to make! Plus itโ€™s delicious. I give it as a gift to friends, and they always love it.

    1. Kate

      Great to hear, Marti!

  18. Rachael

    We are trying to limit saturatd fat.. can you recommend a substitute for the cocont flakes? thanks!

    1. Cookie and Kate

      You can omit them.

  19. Connie

    I make this recipe all the time. Itโ€™s delicious!

  20. JOSEPH

    Love this website! Everything is aesthetically pleasing and sweet! Plus the recipes are awesomely delish!! So good and creative!!

  21. Paula

    I don’t normally comment on recipes I make but thought I needed to for this one. My go-to breakfast for the last few years is fruit, Greek yogurt and muesli. I was buying my muesli until this recipe showed up in one of your email newsletters about a year ago. I started making it and have never looked back. It is so easy to make and tasty. I do add raisins and chopped dates because I prefer lots of extras! I have made a number of your recipes and haven’t hit a bad one yet. Thanks for the effort you put into this.

  22. Pat

    Oh Kate, I have to admit when this recipe first popped up in my email it took me back 50 years to the first and only time I made muesli. I was a big fan of oatmeal, and an even bigger fan of hippie era granola, and muesli was touted as the super star of health food breakfasts at the time. The first bite of pasty soggy raw oats made me swear off the stuff for half a century. Your idea of toasting all that goodness, well that made it promising enough for me to give it a try. And boy am I glad I did! This will now become my go-to summer camping breakfast!

    A couple of thoughts that others might be interested in: (1) I could taste salt, and since I use salt to enhance flavors and generally not be a recognizable flavor by itself, I will halve the amount next time. Obviously this suggestion is subject to individual tastes. (2) If you like coconut, definitely seek out the large unsweetened flakes. The grated form doesn’t give enough oomph and it tends to sift to the bottom of the batch and burn. (3) A tip from my gallon-jar granola making days: bake this in 2 or 3 batches. You only want a thin layer in your baking sheet at a time so it toasts evenly. You can quickly develop a feel for when it is evenly toasted by how it feels when you stir it. It should feel dry and not draggy on the pan when you stir it, but watch it like a hawk the last 2-3 minutes so it doesn’t burn. (4) Another tip from decades of eating oats – when you finish that half-cup serving you will immediately want to go back for more. Don’t! Raw oats, even if you pour milk over them, will continue to absorb moisture and expand in size in your stomach. Give it 20 minutes before deciding you really want another serving.

    Thanks for another great Cookie & Kate recipe!

  23. Shelly

    Hi Kate, can you use sprouted oats for this recipe? Hope it doesnโ€™t get soggy?

    1. Cookie and Kate

      Hi Shelly, I haven’t tried it with sprouted oats, but the definitely will give it a softer texture.

      1. Anne

        In answer to an earlier question, I used sprouted oats and the result is fantastic!

  24. jennifer felix

    Took the Muesli to our family reunion. It was a hit. Thanks for sharing!

  25. Anne

    Made this recipe exactly as written and it is simply delightful! Wholesome, nutritious, fresh-tasting. It is said that we don’t chew our food as much as we need to because food isn’t as chewy as it was long ago due mainly to cooking and processing. Chewing chewy food is so good for digestion, and this muesli is chewy. Perfect!

  26. C

    Amazing, healthy, wonderful! I will always make this- I’ve bought store bought in the best- not anymore- I tailored it to my liking- almonds, walnuts, dried cherries, unsweetened coconuts, dates, flax, chia, hemp seeds-local maple syrup- a bit of local maple syrup.. The recipe was clear and easy to follow. A keeper for sure- the flavor and freshness was perfect

  27. Amy Daly

    Hi!!

    You say: bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes.

    Is that bake for 13-15 min, stirring halfway? Or bake, stirring halfway at 13-15 min?

    Iโ€™m not clear on total bake time!
    Thanks for all of your great recipes. I always search your site first!
    Amy

    1. Cookie and Kate

      Hi Amy, the total bake time is 13-15 minutes, so toss after about 7 or 8 minutes.

      1. Amy Daly

        Thank you Kate!

        I went ahead and made it and unfortunately went with the longer baking time. :(

        But fortunately my husband is very appreciative of everything I make! He’s happy with this ‘well done’ batch, and he’ll be so much happier with the next batch!

        thanks again!