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    Home » Recipes » Breakfast | Brunch

    Easy Homemade Muesli

    AU$0.50 | £0.32 per serve
    By Robyn | Published: Feb 5, 2023 | Modified: Jun 16, 2023

    TO THE RECIPE Show me the Video
    muesli in a glass jar with text overlay to create a pin for Pinterest

    Packed with toasted oats, and your choices of nuts, seeds and dried fruit, this super easy homemade muesli recipe is quick and simple to make. It’s also so much cheaper than buying muesli – plus you get to add exactly what muesli ingredients you like (and leave out those you don’t like!)

    muesli in glas storage jar, a spoon of muesli to the right of the jar with oats, nuts and fruit spilled over the table.

    In the summer I love Swiss bircher muesli or refreshing raspberry Bircher. But you can’t beat a homemade granola recipe, or this simple toasted muesli without sugar for breakfast throughout the whole year.

    Jump to:
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this muesli recipe
    • FAQ
    • My recipe tips
    • Use the oven when it’s cooling or been on to cook something else.
    • Add More Oats or more oats and seeds
    • Storage
    • Variations
    • Serving Ideas
    • More easy breakfast recipes
    • Easy Muesli

    Why we love this recipe

    • Making homemade muesli is much cheaper than buying it. You can really make it a budget breakfast – oats are an economical ingredient, and you can add the add ins which suit your budget.
    • This is a sugar free muesli – it really doesn’t need any added sugar as the dried fruit adds all the sweetness you need. If you are making a nut and seed muesli without dried fruit then it is a completely no sugar muesli!
    • Quick and easy recipe – takes 15 minutes to make, whip a batch up at the weekend and you have breakfast sorted for the next week. It is such a versatile recipe, you can play around with quantities and ratios to achieve the best muesli for you.
    • Toasting the oats not only adds a lovely flavour and makes them slightly chewy, but also makes them easier to eat, stopping them from turning thick and heavy when mixed with milk.
    • You can easily vary and alter this muesli recipe to suit your family’s tastes, or what ingredients you have in the cupboard. When you make your own muesli, you get to decide exactly what you want in it: lots of nuts, no nuts, different dried fruit. I used to make this for my young toddler son, leaving out the nuts, then as he’s got older adding chopped nuts.
    • This recipe is vegan and, as long as your oats are gluten free, it is gluten free too.

    Ingredients notes and substitutions

    • Oats – after testing I have found that using a mixture of porridge oats / quick oats and rolled oats or jumbo oats makes the best muesli. However you can use which you prefer and suits your budget.
    • Nuts – I often use almonds or cashews as they are cheaper nuts, but walnuts, pecans or hazelnuts would be delicious too. (Muesli is a useful recipe for using up the odds and ends in packets of nuts to save them going rancid.)
    • Seeds – seeds add flavour and are great if you want a nut free muesli, and are also cheaper than nuts. I like to use pumpkin seeds (pepitas) and raw sunflower seeds.
    • Dried fruit – sultanas or raisins are good for adding sweetness. You can use chopped dried apricots or dried figs or dates too.
    ingredients needed to make the recipe weighed out and placed in individual bowls.

    How to make this muesli recipe

    1. Preheat the oven and roughly chop the almonds.
    2. Sprinkle the quick cook oats over a baking tray in an even layer and place in to the preheated oven for 3 minutes.
      1. TIP: You don’t need to line the tray.
      2. TIP: The oats should smell ‘oaty’ after 3 minutes in the oven. You want to remove them before they start to get any colour.
    chopping almonds on a wooden chopping board.
    rolled oats and porridge oats on a baking tray after being toasted in the oven.
    1. Take the tray out of the oven, stir the oats, then sprinkle over the chopped almonds, sunflower seeds and pumpkin seeds. Place back in the oven and cook for 5 minutes.
    2. When cold, stir in the chia seeds and sultanas or raisins.
    chopped almonds, pumpkin seeds and sunflower seeds added to the toasted oats.
    sultanas and chia seeds added to the oats and seeds.
    1. Store in an airtight jar or container for up to 3 weeks.
    spoon holding up the finished muesli to show all the ingredients.
    angled photo of muesli in storage jar to show the texture.

    FAQ

    Is muesli just uncooked oats?

    Basic muesli is a mixture of oats with add ins such as dried fruits, nuts and seeds. It doesn’t contain any sweeteners like granola does. The oats in muesli can be cooked or uncooked.

    Is muesli healthier than oatmeal?

    Muesli has additional ingredients like nuts, seeds and dried fruit which increase the nutritional content. Both muesli and oatmeal can be a healthy breakfast, depending on what you add to them!

    My recipe tips

    • Roughly chop the almonds to make them easier to eat, otherwise you can end up with a mouthful of almonds that take a long time to chew. Plus it helps spread the nuts throughout the muesli so you can get away with slightly less nuts.
    • You don’t want the oats to become too dark in colour as this will change their taste and make them tough to eat.
    Budget Tip Box

    Use the oven when it’s cooling or been on to cook something else.

    Ingredients – leave out the chia seeds, and if you are in the UK use all porridge oats rather than more expensive jumbo oats.

    Make it go further icon

    Add More Oats or more oats and seeds

    side view of muesli in a storage jar, cereal bowls and spoons just visible behind.

    Storage

    Store in an airtight container such as a Tupperware, or plastic container with lid. You can also store muesli in a glass jar.

    Variations

    • Nut Free muesli: Leave out the nuts and add some more seeds.
    • Fruit free muesli: Replace the fruit with extra nuts and seeds.
    • Other add ins: chocolate chips, dried apple, blueberries, or cranberries.
    • Coconut: coconut flakes or desiccated coconut is delicious in this muesli too! Sprinkle the coconut in about 2 minutes before the end of the cooking time – it only takes a minute or two to toast. Stir halfway through to ensure even cooking.
    • Sweeter – if you like a sweeter breakfast, serve with a drizzle of honey or maple syrup.
    white bowl of muesli, with fresh strawberries in bowl behind to serve.

    Serving Ideas

    • Take a jar of muesli in to work and top with milk before eating – the perfect portable breakfast!
    • I love it with some fresh berries in the summer, and stewed pears in Autumn / winter.
    • A spoonful of Greek yogurt and berry compote.
    • For a vegan / dairy free breakfast – pour over dairy free milk such as unsweetened almond milk.
    • Sprinkle it on top of yogurt for a healthy snack.
    • Add a couple of handfuls of muesli to a crumble topping.

    More easy breakfast recipes

    • side view of a stack of banana waffles to show their fluffy texture
      Banana Waffles
    • stack of Spanish torrijas drizzled with honey
      Torrijas – Spanish Style French Toast
    • close up overhead photo of cooked fruit in a blue bowl
      Easy Stewed Pears
    • bowl of mango lassi smoothie on dark marble board with lime slices and mint
      Mango Smoothie Bowl (No Banana)
    overhead of muesli being eaten in a bowl, with the spoon moved to show the milk soaking into the oats.

    Easy Muesli

    Author: Robyn

    Packed with toasted oats, and your choices of nuts, seeds and dried fruit, this super easy homemade muesli recipe is quick and simple to make. It's also much cheaper than buying muesli.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Breakfast | Brunch, Plant Based | Vegetarian, Toddler
    Cuisine Modern english/modern australian
    Servings 10 people
    Calories 325 kcal

    Ingredients
      

    • 160g (2 c) quick cook oats ($0.31 / £0.12)
    • 200g (2 c) rolled oats or jumbo oats ($0.38 / £0.50)
    • 120g (1½ c) almonds, roughly chopped, or other nuts ($1.80 / £1.01)
    • 70g (½ c) sunflower seeds ($0.49 / £0.56)
    • 30g (¼ c) pumpkin seeds ($0.41 / £0.24)
    • 2 teaspoons Chia seeds, optional ($0.55 / £0.24)
    • 200g (1 ¼ c) sultanas or raisins ($1.00 / £0.50)

    Instructions
     

    • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
    • Sprinkle the oats in an even layer on a baking tray and place in the preheated oven for 3 minutes. They should start to smell 'oaty' after this time.
    • Take the tray out of the oven, stir the oats well, then add the chopped almonds, sunflower seeds and pumpkin seeds, and cook for 5 minutes.
    • Remove from the oven and leave to cool on the tray.
    • When completely cold, stir in the chia seeds and sultanas or raisins.
    • Store in an airtight jar or container for up to 3 weeks.

    Video

    Notes

    Estimated costs: Australia $4.94. Per serve = $0.50
    UK £3.17. Per serve = £0.32
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Oats – after testing I have found that using a mixture of porridge oats / quick oats and rolled oats or jumbo oats makes the best muesli, however you can use which you prefer and suits your budget.
    Nuts – I often use almonds or cashews as they are cheaper nuts, but walnuts, pecans or hazelnuts would be delicious too. (Muesli is a useful recipe for using up the odds and ends in packets of nuts to save them going rancid.)
    Seeds – seeds are a great addition as they add crunch and nutrients. They are great if you want a nut free muesli, and are also cheaper than nuts. I like to use pumpkin seeds (pepitas) and raw sunflower seeds.
    Dried fruit – sultanas or raisins are good for adding sweetness, you can use chopped dried apricots or dried figs or dates too.
    Roughly chop the almonds makes them easier to eat, otherwise you can end up with a mouthful of almonds that take a long time to chew. Plus it helps spread them throughout the muesli so you can get away with slightly less nuts.
    You don’t want the oats to become too dark in colour in the oven as this will change their taste and make them tough to eat.

    Nutrition

    Calories: 325kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 8mgPotassium: 455mgFiber: 7gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 68mgIron: 3mg
    Keyword breakfast oats, easy breakfast, healthy breakfast recipe, oats recipe, vegan breakfast

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Andrea says

      February 13, 2020 at 10:50 am

      I love homemade muesli! It’s such a healthy and delicious breakfast option. My kids will love this one!

      Reply
    2. Marcellina says

      February 09, 2020 at 9:35 pm

      Yum! This looks delicious! I absolutely adore muesli and granola. I must look for some barley flakes – I’ve never used that in any of my recipes before.

      Reply
      • Robyn says

        February 10, 2020 at 8:52 am

        Thankyou Marcellina! I bought them from a bulk health food store. They just add a little more texture to dishes such as this muesli.

        Reply
    3. Sally says

      February 09, 2020 at 6:16 pm

      I love homemade musesli as you can control the ratios – I’m not a big fan of dried fruit so I like to make sure there are lots of nuts and seeds, so I like that your recipe is flexible 🙂

      Reply
      • Robyn says

        February 10, 2020 at 8:51 am

        Thanks Sally, yes I love the flexibility of the recipe.

        Reply
    4. Sylvie says

      February 09, 2020 at 12:16 pm

      Definitely a great breakfast option – so easy to make and much more delicious than all the muesli you could buy from the supermarket!

      Reply
      • Robyn says

        February 10, 2020 at 8:50 am

        Thanks Sylvie!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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