Making a big batch of healthy Homemade Muesli is easy, just follow this basic recipe or use it as a guide to create your own favourite muesli.Jump to Recipe Print Recipe
A bowl of Homemade Muesli is an easy healthy breakfast you can feel good about eating. In fact, this healthy muesli recipe is made with heart-healthy ingredients both high in fibre and antioxidants. This recipe will make a big batch of muesli which you can use for quick and filling breakfasts all week long.
This Homemade Muesli is made with rolled oats, unsweetened flaked coconut, pumpkin seeds and sunflower seeds. To flavour the muesli, I added vanilla extract, ground cinnamon and a touch of maple syrup. The mixture gets lightly toasted in the oven to help bring out all the flavours and enhance the texture of the ingredients. Sweetened dried cranberries are added after the muesli has been toasted and cooled.
How to Make Your Own 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 for this muesli is oats, the other ingredients can be substituted. Just remember to keep the same proportions. 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. Muesli can be a gluten-free breakfast option as long as you choose oats that are certified gluten-free.
How to Eat Muesli?
Muesli can be enjoyed in a variety of ways. You can vary your bowl by adding a handful of fresh berries or other fresh fruit to your muesli. You can eat it as you would eat cereal by topping it with the milk of your choice. You can also top it with yogurt. A handful of muesli can also be added to your 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 a cold porridge. Whichever way you decide to eat it, muesli is a nutritious breakfast that will fill you up. Enjoy!
If you make this recipe let me know how it went for you in the comment section below. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 4 cups rolled oats
- 1.5 cups large coconut flakes
- 3/4 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil or other light tasting oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 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.
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