Making a batch of healthy Homemade Toasted Muesli is easy, just follow this basic recipe or use it as a guide to create your own favorite baked muesli with oats.Jump to Recipe Print Recipe
A bowl of Homemade Toasted Muesli is healthy breakfast food you can feel good about eating. In fact, this healthy muesli recipe is made with heart-healthy ingredients both high in fibre and antioxidants.
Muesli can also be a gluten-free breakfast option as long as you choose oats that are certified gluten-free.
This recipe will make a big batch of muesli which you can use to make a variety of quick and filling easy breakfasts all week long.
How to Make Toasted Muesli
Making your own homemade muesli cereal is easy and a much healthier solution than store-bought cereal. All you need are a few basic ingredients, and most can be easily replaced by another if you don't have it at home.
This means you can use this muesli recipe as a basic guide which you can adapt to your liking. The one ingredient that you must have is oats, the other ingredients can be substituted. Just remember to keep the same proportions.
- Rolled oats. Use certified gluten-free oats for a gluten-free muesli.
- Large coconut flakes. I prefer to use unsweetened coconut flakes.
- Pumpkin and sunflower seeds
- Pure maple syrup
- Coconut oil or other light tasting oil
- Vanilla extract
- Ground cinnamon and salt
- Dried cranberries. Can substitute with dried blueberries, goji berries or golden raisins.
Start by preheating your oven. In a large bowl, combine oats with all of the dry ingredients, except the dried cranberries, they need to be added after the muesli has been toasted and cooled.
To the dry ingredients, add the melted coconut oil, maple syrup and vanilla. Combine to coat all the oat mixture with the wet ingredients.
Spread the muesli on one large rimmed baking sheet in an even layer and bake for a total of 20 minutes, stirring mixture and rotating baking sheet half way through the cooking time.
Lightly toasting the mixture in the oven helps to bring out all the flavours and enhances the texture of the ingredients. Toasting the seeds really helps make them crunchier and makes eating muesli even more enjoyable.
Let the muesli cool on the baking tray before adding the dried cranberries or other dried fruit.
How to Serve
Toasted Muesli can be served once it has cooled to room temperature. It can be served for breakfast or a snack.
How to Eat Muesli
Toasted muesli can be enjoyed in a variety of ways. You can vary your bowl of muesli by adding a handful of fresh berries or other fresh fruit.
A great way to eat it is as a breakfast cereal by topping it with cold milk (dairy milk, almond or soy milk). You can also add a handful of muesli to a bowl of yogurt or a smoothie bowl.
You can also top it with milk or yogurt and let it sit overnight in the refrigerator. In the morning you can enjoy it as cold porridge (overnight oats).
Whichever way you decide to eat it, muesli is a nutritious breakfast that will fill you up.
How to Store
For maximum freshness, store baked muesli in a mason jar or in an airtight container at room temperature for up to two weeks. You can also freeze muesli in a freezer bag for up to three months.
Calories in Muesli:
Nuts and seeds are healthy and delicious but they are also high in calories. You also have to watch the amount of dried fruit you add as their high sugar content can really increase the amount of calories in a bowl of muesli.
One serving of this muesli contains 252 calories. This does not take into account any substitutions you make to the recipe, added toppings or milk and yogurt.
More Make-Ahead Breakfast Recipes
- Vanilla Almond Granola
- Homemade Maple Pecan Granola with Dates
- Healthy Pumpkin Seed Granola
- Homemade Coconut and Seed Bars
- Whole Wheat Double Chocolate Banana Muffins
Homemade Toasted Muesli
- 4 cups rolled oats
- 1-½ cups large coconut flakes
- ¾ cup pumpkin seeds
- ½ cup sunflower seeds
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil or other light tasting oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 cup dried cranberries
- Preheat oven to 350ºF.
- In a large bowl, combine the oats, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon and salt.
- Add the melted coconut oil, maple syrup and vanilla. Stir well.
- Spread on one large baking sheet. Place baking sheet on the middle rack and bake for a total of 20 minutes, stirring mixture and rotating baking sheet half way through the cooking time. Pay closer attention to the muesli at the second half of the cooking time and remove from oven when oats and coconut are toasted and golden.
- Let the muesli cool before adding the dried cranberries or other dried fruit.
- Serve with milk of your choice or yogurt. Optional: Top with fresh fruit.
- Muesli can be gluten-free as long as you choose oats that are certified gluten-free.
- Nutrition data doesn't include milk, yogurt or additional toppings.