Homemade Muesli

If the idea of eating oats without turning them oatmeal makes you queasy, you’re not alone. I tried to promote this recipe to my friend Bekie (who was looking for an alternative to making oatmeal bought in individual cardboard containers) and when I explained to her the gist of muesli her response was, I don’t eat cereal. Don’t get me started on that one or I’ll go down the rabbit hole of other foods she doesn’t eat (like marshmallows). And while I can understand the hesitancy toward muesli (the first time I tried overnight oats I was a bit skeptical), I will try (almost) anything once. And you should too. Especially if you like to eat cereal.

I first tried muesli years and years ago. Before overnight oats became a thing there was Swiss Muesli. If you can’t bring yourself to try Muesli just yet perhaps you should start with Kellogg’s Mueslix cereal, which looks to resemble dried cereal, not grains. I guess my friend Bekie wouldn’t eat muesli or Mueslix but she will heat up overnight oats. When I tried to point out that you can heat up Muesli the same as you can overnight oats she seemed disinterested.

Muesli is generally made of three thing: grains, nuts, and dried fruit. It’s easy to make and can come together in like two minutes. Literally. The fun thing about making muesli is that you can truly customize it however you’d like it. Below is a general guide to ingredients and amounts but you can even customize that, too. I like to use a variety of grains but if all you have is rolled oats or you don’t want to try another grain, use rolled oats as your grain. Keep a big container of this on your counter and eat it every morning before going to work or school or starting your busy day.

Standard muesli formula: 4 cups grains + 1 1/2 cups nuts/seeds + 3/4 cup dried fruit

Grains: Rolled oats, wheat flakes, rye flakes, spelt flakes, barley flakes, sorghum flakes, quinoa flakes, 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, dried chopped dates, raisins, golden raisins, apple chips.

A final note about milk. I drink both dairy and non-dairy milk and cook/bake with both dairy/non-dairy milk. For this recipe my preference is to eat the dish cold, like cereal, with unsweetened vanilla non-dairy milk. There’s not enough sweetness in this dish to eat with regular milk. I have personally taste-tested this. The cinnamon may do the trick but you also may want to add sugar.


  • 1 c. rolled oats
  • 1 c. sprouted oats
  • ½ c. wheat flakes
  • ½ c. barley flakes
  • ½ c. spelt flakes
  • ½ c. rye flakes
  • ½ c. sliced almonds
  • ¾ c. sunflower seeds
  • ¼ c. raisins
  • ½ c. chopped, pitted, medjool dates
  • ¼ tsp. salt
  • 1 tsp. cinnamon, optional (highly recommended!)


  1. Add grains and nuts to a large bowl or gallon-sized ziploc baggy. Stir or toss to combine.
  2. Add the dates and raisins and toss to combine.
  3. Store in an airtight container. Muesli can be stored at room temperature for up to 1 month (if it even lasts that long!).
  4. Enjoy as oatmeal, cereal, overnight oats or topped with yogurt and your favorite fresh fruit. Add honey or maple syrup as a sweetener, if necessary.

Recipe rating: 

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