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I fell in love with this breakfast years ago, and this muesli recipe is the one I batch every month. It’s nutty, chewy, lightly toasty, and keeps me full until lunch.
You can mix it raw or toast the grains, nuts, and seeds for extra flavor and crunch. Either way, it comes together fast and stores beautifully.
If you enjoy creamy bowls, try my Bircher muesli or build it overnight with overnight oats. For grab-and-go mornings, I also love these healthy granola bars.
What you’ll need
- Oats: Old-fashioned rolled oats hold their texture best whether raw, soaked, or toasted. Use certified gluten-free oats if needed.
- Nuts: Chopped almonds bring richness and crunch, but you can swap in walnuts, pecans, hazelnuts, or your favorite mix.
- Seeds: A blend of pumpkin, sunflower, and chia seeds adds texture and staying power. Toasting enhances their flavor. You can also add flax or hemp seeds.
- Dried fruit: Goji berries, cranberries, or chopped apricots add natural sweetness and color. Raisins, dates, or freeze-dried fruit work well, too.
- Coconut: Large coconut chips lend light crispness and aroma.
- Spices: A pinch of cinnamon ties everything together. Cardamom, nutmeg, ginger, or vanilla powder are lovely additions.
Optional Add-Ins
- You can stir in powders like cacao, maca, or lucuma if you like.
- I rely on the dried fruit for sweetness, but if you prefer it sweeter, add maple syrup or honey when serving rather than mixing it into the whole batch.
- For a grain-free version, use toasted coconut flakes as the base instead of oats.
See printable recipe card below for the full ingredients list and quantities.
How to make muesli
Chop the almonds and apricots into small pieces.
For a raw version, simply mix oats, nuts, seeds, dried fruit, and cinnamon in a large bowl. Stir well, then store in an airtight jar.
For toasted muesli, spread oats, almonds, pumpkin seeds, sunflower seeds, and coconut on a baking tray. Toast at 325°F for 10–15 minutes, stirring once, until lightly golden and fragrant. Nuts may finish around 7–8 minutes, but I toast everything together to save time.
Cool completely before mixing in the dried fruit and cinnamon.
Once cooled, serve it how you like. Try it cereal-style with milk, layered into a yogurt parfait with fresh berries, or soaked overnight for a creamy breakfast. For something warm, simmer it with milk for a few minutes until soft and cozy.
Store the dry muesli in an airtight container in the cupboard for up to 1 month. Refrigerate soaked muesli for up to 5–6 days. Warm gently with a splash of milk or water if desired.
My tips
Cool before mixing: Let the toasted base cool so dried fruit stays chewy.
Chop small: Evenly sized nuts and fruit give the best texture.
Balance texture: Mix raw and toasted seeds for contrast
Store smart: Keep it dry and airtight; add fruit right before serving if you live somewhere humid.
How to eat muesli
The classic way to enjoy muesli is with milk, juice, or natural yogurt. Pour your liquid of choice over the muesli and let it sit for 10 to 15 minutes so the oats soften slightly before eating.
You can also layer it into a yogurt parfait with thick yogurt and fresh fruit for a quick, textured breakfast or snack. For a Swiss Bircher-style version, soak the muesli overnight in the fridge, similar to overnight oats. In the morning, add fresh fruit or your favorite toppings.
For a traditional Bircher muesli, stir in finely grated apple and a squeeze of lemon juice before soaking. If you prefer it warm, use it as an oatmeal alternative. Add milk and heat gently on the stovetop or in the microwave until warmed through.
More oat recipes
If you try this recipe, I would really appreciate a star rating and short review below. It truly supports my work and helps others find the recipe.
Healthy Muesli Recipe
Equipment
Ingredients
- 3 cups rolled oats
- 0.5 cup almonds
- 0.5 cup raw pumpkin seeds
- 0.5 cup raw sunflower seeds
- 0.5 cup chia seeds
- 0.33 cup goji berries
- 0.33 cup coconut chips
- 0.25 cup cranberries
- 0.25 cup dried apricots
- 1 tsp ground cinnamon powder
Instructions
- Chop almonds and apricots into small pieces.
- For raw muesli, mix oats, almonds, pumpkin seeds, sunflower seeds, chia seeds, goji berries, coconut chips, cranberries, and cinnamon in a large bowl. Transfer to an airtight container.
- For toasted muesli, spread oats, almonds, pumpkin seeds, sunflower seeds, and coconut chips on a baking tray. Bake at 325°F for 10–15 minutes until lightly golden and aromatic, stirring once. Cool completely.
- Add cranberries, apricots, and cinnamon after cooling. Store airtight at room temperature.
- Serve cereal-style with milk, layered into a yogurt parfait with fruit, or soaked overnight for a creamy texture.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and did toast the nuts and seeds for a bit of crunch. I love it served in a glass with greek vanilla yoghurt on the bottom and top then sprinkled with blueberries. Yum
Hey Deb! I’m so glad you enjoyed the recipe! Toasting the nuts and seeds is a great idea for that extra crunch. Serving it with Greek yogurt and blueberries sounds delicious! Thanks for sharing your twist on it!
Muesli is a wholesome and satisfying breakfast that keeps you fueled throughout the morning. Its nutrient density and balanced composition ensure a sustained and fulfilling start to your day.
Hi Adeel, glad you also like museli!
love this recipe. I have shared with family and friends.
Thank you so much, Debby! 🙂